Marblehead Soft Scrambled Egg, Corn, and Cheddar Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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I named this for Lloyd Kramer, a regular customer and a onetime pretty famous reporter, now director, who's from a suburb outside Boston called Marblehead. Lloyd is on a healthy diet now, but before that, when he ordered what he wanted, this is what he ate. It has a ton of cheese in it. The frozen corn cools down the eggs, allowing me to cook them over a higher fire than I normally cook scrambled eggs and still have really creamy eggs. Ingredients:
1 teaspoon clarified butter |
regular butter, or ghee |
6 extra-large eggs |
1/3 cup feather-shredded cheddar cheese |
1/2 teaspoon heavy cream |
a big handful of frozen corn kernels (about 1 cup) |
Directions:
1. Heat the butter in a nonstick egg pan over medium heat.
2. Whisk the eggs, cheese, and cream together in a bowl.
3. Pour into the pan and cook the eggs as for Scrambled Eggs.
4. When the eggs are almost done, add the corn and continue to cook until the eggs are done and the corn is warmed through.
5. Per serving: 111.5 calories, 85.7 calories from fat, 9.5g total fat, 6.0g saturated fat, 28.8g cholesterol, 158.0g sodium, 0.7g total carbs, 0.1g dietary fiber, 0.1g sugars, 5.8g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database From Eat Me by Kenny Shopshin Copyright (c) 2008 by Kenny Shopshin Published by Knopf.Kenny Shopsin is a self-taught chef who has developed his own inimitable style: he colors outside of the lines and then uses the crayons in his pancakes. He lives in Greenwich Village.Carolynn Carreño is a James Beard Award–winning journalist and the coauthor of 100 Ways to Be Pasta, Once Upon a Tart, and A Twist of the Wrist. She lives in Los Angeles and New York.
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