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.
Recipe information
Yield
2-4 servings
Ingredients
1
6
1
1
Need to make a substitution?
Preparation
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.