Kentucky Scramble


In large skillet fry bacon over moderate heat until crisp. Transfer to paper towels. Cut corn from cob. Pour off all but 3 TBS of the bacon fat and add 1 TBS butter to pan. Add corn to skillet and saute over moderate heat 2- 3 minutes. Add green pepper and cook uncovered until vegetables begin to soften. Beat eggs lightly and add to skillet, season with salt and pepper. Stir just until eggs are cooked. Serve garnished with bacon and sliced fresh tomatoes on the side. Serves 4.