We're in the wonderful stage of summer when sweet corn and perfectly ripe tomatoes are taking over the markets. There are so many ways to take advantage of this, but my favorite is breakfast. If you haven't tried corn and eggs together yet, maybe this will entice you.
This meal could be breakfast or dinner. In fact, I ate it for lunch, and it really does take just 10 minutes to make — could be less, depending on how thick your tomato slices are.
It's full of late-summer flavor, and it will also turn so-so tomatoes into really juicy, slightly caramelized deliciousness, should you find yourself with some less-than-perfect ones.
After this morning's breakfast, I will never look at scrambled eggs the same way again. I mean, how do you go back to eating plain scrambled eggs after eating this version blended with sweet summer corn and creamy goat cheese? The answer (at least for me) is: you don't. You can't.
I skipped Elizabeth's step for cooking the corn before removing the kernels. Right about now is the time when corn on the cob is so sweet and so perfect, it's almost better eaten raw. I cut the raw kernels off the cob, then went back to the recipe and gave them a quick sauté before adding the eggs to the pan.
Once the goat cheese hits the eggs, it will melt a little. Embrace this, because it makes for the creamiest scrambled eggs you will ever taste.
- Kelli, August 2015
Scrambled Eggs with Fresh Corn, Goat Cheese & Tomatoes
4 thick slices of tomato (1/4- to 1/2-inch thick)
Salt and pepper
1 medium ear of corn, with the husk still on
1/2 tablespoon unsalted butter
4 large eggs, beaten
2 ounces goat cheese
Set your oven's broiler on high with a rack a few inches below the broiler element. Drizzle the tomato slices with a bit of olive oil, coating both sides, and season with salt and pepper. Put them on a baking sheet and broil in the oven for 8 to 10 minutes, until beginning to caramelize on top.
While the tomatoes are cooking, microwave the corn (in its husk) for 3 minutes on high. Remove from the microwave and let cool for a few minutes, then strip off the husk and cut the kernels from the cob.
Heat the butter in a frying pan over medium heat. Add the corn, season with salt and pepper, and cook for 1 minute. Add the eggs and scramble — this shouldn't take more than a minute, although if you like your eggs creamy, you may want to lower the heat and cook them more slowly. Once the eggs are scrambled to your liking, turn off the heat and crumble in the goat cheese.
Use a spatula to transfer the tomato slices to a plate, then top with the eggs. Season with more salt and pepper to taste.
This recipe has been updated — first published September 2009.
(Image credits: Kelli Foster)