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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is the perfect brunch entree. It was served at Governor John Y. Brown's garden party the day after the Derby and is from Marie-Aude Brooks of The Lexington Shop. From a May 1982 issue of Bon Appetit in the Bon Voyage section that featured recipes from Kentucky. Ingredients:
4 ounces cream cheese |
4 tablespoons unsalted butter (1/2 stick) |
1/2 cup chopped green bell pepper |
1/2 cup chopped red bell pepper |
1/2 cup chopped green onion |
1 cup cooked corn, drained |
6 eggs, lightly beaten |
salt & freshly ground black pepper |
chopped green onion, garnish |
crumbled cooked bacon, garnish |
Directions:
1. Place cream cheese in top of double boiler and set over simmering water.
2. Cook over low heat until cheese melts; remove from heat and set aside.
3. Melt 2 tablespoons butter in large skillet over medium-high heat.
4. Add bell peppers and green onion and saute until onion is translucent, about 3 to 5 minutes; blend into cream cheese then stir in corn, mixing thoroughly.
5. Melt remaining 2 tablespoons butter in same skillet over medium-low heat; add eggs and cream cheese mixture.
6. Season to taste with salt and pepper.
7. Cook,stirring occasionally, until eggs are barely set; transfer to heated platter.
8. Sprinkle with green onion and bacon pieces and serve immediately.
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