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“This is the perfect brunch entree. It was served at Governor John Y. Brown's garden party the day after the Derby and is from Marie-Aude Brooks of The Lexington Shop. From a May 1982 issue of Bon Appetit in the "Bon Voyage" section that featured recipes from Kentucky.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place cream cheese in top of double boiler and set over simmering water.
  2. Cook over low heat until cheese melts; remove from heat and set aside.
  3. Melt 2 tablespoons butter in large skillet over medium-high heat.
  4. Add bell peppers and green onion and saute until onion is translucent, about 3 to 5 minutes; blend into cream cheese then stir in corn, mixing thoroughly.
  5. Melt remaining 2 tablespoons butter in same skillet over medium-low heat; add eggs and cream cheese mixture.
  6. Season to taste with salt and pepper.
  7. Cook,stirring occasionally, until eggs are barely set; transfer to heated platter.
  8. Sprinkle with green onion and bacon pieces and serve immediately.

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