Blue Eggs, Bacon and Corn Scramble
(featured in The Oregonian, July 20, 2003)
Blue Eggs, Bacon and Corn Scramble is a dish fresh egg dealer Brad Blue’s mom, Karen first started fixing for her grandkids whenever they would come to visit in Lewiston, Idaho. Soon, the grown-ups started asking for the flavorful combination and now it’s a family favorite. These well-chosen additions make the recipe a great one for breakfast, lunch or even dinner.
For special orders, contact Blue Egg at 503-693-25 or bljsblue@msn.com. On Saturday, from 8:30 a.m. to 2:30 p.m., the Portland Farmers Market is located just behind 1800 SW Broadway, at Montgomery, near Portland State University. For other locations, visit www.portlandfarmersmarket.org or call 503-241-0032.
Serves 4 to 6
1 pound meaty bacon, cut crosswise into 1/2-inch pieces
1 3/4 cups fresh corn kernels or 1 can (16 ounce) corn, drained
12 eggs
1 1/2 teaspoons salt
Fresh ground black pepper
4 tablespoons butter
Tomato salsa, homemade or purchased for garnishing
Corn tortilla chips or toast
In a heavy skillet, cook the bacon pieces and the corn over medium heat, turning the bacon as needed to brown. Using a slotted spoon, transfer the corn and the bacon to paper towels to drain. Set aside.
Break the eggs into a large bowl. Mix with a fork. Add the salt and a grinding of pepper.
In a large heavy skillet, melt the butter over medium heat. When it begins to sizzle, add the eggs all at once. Cook the eggs, stirring slowly with a flat wooden spatula or heat-proof rubber spatula, just until the eggs are just beginning to set. Add the reserved bacon and corn and stir until the eggs are set. Salt and pepper to taste.
Transfer to plates and garnish with spoonfuls of salsa over or beside the eggs. Serve immediately with tortilla chips or toast.
Adapted from Brad and Lori Blue, Blue Eggs
This recipe is recommended for the beginning to intermediate cook.