Marblehead Soft Scrambled Egg, Corn, and Cheddar Cheese Recipe-March 2024-www.zdask.com

　　I named this for Lloyd Kramer, a regular customer and a onetime pretty famous reporter, now director, who's from a suburb outside Boston called Marblehead. Lloyd is on a healthy diet now, but before that, when he ordered what he wanted, this is what he ate. It has a ton of cheese in it. The frozen corn cools down the eggs, allowing me to cook them over a higher fire than I normally cook scrambled eggs and still have really creamy eggs.

Ingredients

2-4 servings

　　1 teaspoon clarified butter

　　regular butter, or ghee

　　6 extra-large eggs

　　1/3 cup feather-shredded cheddar cheese

　　1/2 teaspoon heavy cream

　　A big handful of frozen corn kernels (about 1 cup)

Step 1

Heat the butter in a nonstick egg pan over medium heat.

Step 2

Whisk the eggs, cheese, and cream together in a bowl.

Step 3

Pour into the pan and cook the eggs as for Scrambled Eggs.

Step 4

When the eggs are almost done, add the corn and continue to cook until the eggs are done and the corn is warmed through.

Nutrition Per Serving

Per serving: 111.5 calories

　　85.7 calories from fat

　　9.5g total fat

　　6.0g saturated fat

　　28.8g cholesterol

　　158.0g sodium

　　0.7g total carbs

　　0.1g dietary fiber

　　0.1g sugars

　　5.8g protein

　　#### Nutritional analysis provided by [TasteBook

　　using the USDA Nutrition Database]( )

　　From Eat Me by Kenny Shopshin Copyright (c) 2008 by Kenny Shopshin Published by Knopf.Kenny Shopsin is a self-taught chef who has developed his own inimitable style: He colors outside of the lines and then uses the crayons in his pancakes. He lives in Greenwich Village.Carolynn Carreño is a James Beard Award–winning journalist and the coauthor of 100 Ways to Be Pasta, Once Upon a Tart, and A Twist of the Wrist. She lives in Los Angeles and New York.