Eggs And Corn Scramble (4 servings) 2 Tablespoons butter (or margarine) 8 large eggs - lightly beaten 1 11-ounce can of whole kernal corn (even better if it has those tiny pieces of red peppers) 1 cup shredded Cheddar cheese 1/2 cup milk 1/2 teaspoon dried basil 1/2 teaspoon salt 1/8 teaspoon pepper I had a leftover ear of corn on the cob from last night's dinner and was looking for a way to incorporate it into my breakfast today. I remembered this recipe (that was submitted in 2006) and decided to see how it would work with fresh corn. Bottom line: It worked great! I adjusted the recipe to make a single serving and replaced the dried basil with fresh chives. You can read a little more about my variation after the the original recipe. By the way, a bit salsa really is the perfect garnish for this scramble. It helps pull all the flavors together and adds just the right amount of needed flavor contract. (This dish was tested and photographed in September 2013.) How To Make An Eggs And Corn Scramble This recipe makes 4 large servings or 6 modest sized ones. In a large skillet or frying pan (about 10-inch) over medium heat, melt the butter. In a large bowl, mix together all of the ingredients. Pour ingredients into the hot skillet. When the eggs begin to set, stir (scramble) the eggs. Give the eggs a good stir and flip every 20 seconds or so until the eggs are completely set. Cooking Note: The version seen in the pictures was made with 3 eggs, the kernels from one ear of grilled corn (about 2.5 ounces) and 2 teaspoons of fresh chives. To make a single serving, I reduced the cheese to 1/4 cup and the milk to 2 Tablespoons. Then, I seasoned with salt and pepper to taste. This egg dish is great on toast with a little bit of salsa on top. I categorized it as regional because it has a great Southwestern flavor. Mr Breakfast would like to thank poptart for this recipe. Recipe number 1892. Submitted 11/14/2006.