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Buttered Corn & Scrambled Eggs

Buttered Corn & Scrambled Eggs

A perfect and well-balanced breakfast

Submitted by:

4-5 servings

Total Time: 13 minutes

Ingredients

  • 2 teaspoons butter
  • 2 teaspoons minced shallot
  • 10 large eggs; beaten well
  • 2 tablespoons minced sun-dried tomatoes
  • 1-1/2 teaspoons dried parsley
  • 1 (15 oz) can Margaret Holmes Buttered Corn; drained
  • salt & pepper to taste
  • cut fresh fruit for serving

Directions

  1. Melt butter in a a large skillet and add shallot; saute 30 seconds then stir in eggs, tomatoes and parsley.
  2. Half way through cooking (about 3-4 minutes) stir in buttered corn and continue to scramble until eggs are fluffy.
  3. Season to taste with salt & pepper.
  4. Serve with fresh fruit and buttered toast, if desired.

Prep time: 5 minutes
Cook time: 8 minutes

This recipe uses the following products:

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