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Author Notes: Enjoying some late season sweet corn in my breakfast scramble —thecornerktichen
- 2 tablespoons olive oil
- 1 shallot, diced
- 1 ear corn, kernels removed
- 2 teaspoons herbs d'Provence
- sea salt
- fresh ground pepper
- 4 eggs
- 2 tablespoons milk
- 1/2 cup smoked Gouda, shredded
- 2 tablespoons fresh basil, chopped
- In a medium skillet heat oil over medium heat. Add shallot and sweat, without obtaining any color, until soft, about 3-4 minutes. Add corn, season with sea salt, fresh ground pepper & herbs d'Provence, and sautée for approximately 5 minutes. Transfer mixture to a bowl and set aside.
- Wipe out the skillet and set aside to use for the eggs.
- In a medium bowl, whisk the eggs and milk until combined. Heat the skillet over medium-low heat. Add just enough butter to coat the bottom of the pan. Once the butter is melted and foamy add the eggs.
- When the eggs begin to set (and not before), use a spatula or wooden spoon, and move the eggs inward towards the center of the pan. Continue around the pan in the same manner.
- As curds start to form, add the corn mixture and gouda to the eggs and mix to combine. Continue moving the eggs around the pan until they are fully set.
- Fold in the fresh basil.
- Remove the pan from the heat, and transfer the eggs to your plate. Season with salt and pepper.