Kentucky Style Scrambled Eggs

A favorite in Kentucky, this hearty dish of eggs, bacon and corn is typical of the rich, energy-building foods served for breakfast throughout the Old South. And you know you have to have a big glob of creamy, buttery grits and hot biscuits to go with this.

Kentucky Style Scrambled Eggs
serves 4-6
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8 meaty bacon slices
1 (8-ounce) can whole-kernel corn, drained well
1 medium green bell pepper, chopped
4 green onions (including tops), chopped
10 eggs
1/4 cup lukewarm water
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dry mustard
Salt and Tabasco sauce to taste

Cook bacon in a heavy 12-inch skillet over medium heat until golden brown and crisp, about 7-8 minutes. Remove from skillet (reserve drippings), drain on paper towels, crumble and set aside. Add corn, bell pepper and green onions to drippings and cook over medium heat until vegetables are wilted , about 8-10 minutes. In a large bowl, whisk together eggs, lukewarm water, black pepper, mustard, salt and Tabasco sauce until frothy. Add egg mixture and crumbled bacon to skillet and cook, stirring often, until eggs are almost completely set but still slightly creamy, about 4 minutes. Serve piping hot with grits and hot biscuits.