Tetsuya Scrambled Eggs

These eggs make one of my favorite weekend breakfasts…

Inspired over a year ago (and well before this blog was started), by Jules at The Stone Soup, this beautiful scrambled egg recipe will change your scrambled egg paradigm.  The secret ingredient? Creamed-corn. Yes, creamed corn.

(Anyone remember “Hope Floats?” Bernice Pruitt: Is this where you were “cream of corn”?
Birdee Pruitt: “Queen of Corn,” honey. Three years runnin’. A feat unsurpassed in the history of Smithville.)

I won’t give some detailed recipe.  You’ll find it’s well done on Jules’ site, here. (Which, by the way, is an incredible food blog around healthy, minimalist cooking. I’ve found some of my favorite recipes on her blog.) But the gist is it involves eggs, butter, creamed corn, and some ricotta stirred through at the end.  Shave some fresh parmesan over it at the end and serve with some spicy chorizo, split and cooked under the grill for around 4-5 minutes each side.

 

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