cold point eggs

Name: Cold Point Eggs
Prep time: 10 min
Cook time: 10 min
Yield: 3
Cuisine: Southern
Ingredients: 4 large eggs; 1 - sweet banana pepper (or pepper of your choice); 4 large green onions; 1 - ear of fresh corn; 1 cup(s) shredded sharp or extra sharp cheddar cheese; 1 small tomato cut into cubes; 2 tablespoon(s) butter, unsalted

26 Pinches 8 Photos

Dave T.

Cades Cove, TN

Updated on Jul 5, 2016

Years ago I belonged to a group of historic re-enactors called the Cold Point Free Trappers, so called because our cabin was in a spot in Cabell county WV called Cold Point. I would fix these eggs for as many as were there for our weekend get together in the late fall, winter and early spring, sometimes for as many as a dozen or more. It's a great way to feed a lot of people well. Hope you enjoy.

Rate

prep time 10 Min

cook time 10 Min

method Stove Top

yield 3-4 but can be expanded to feed as many as you need

Ingredients

4 large eggs
1 - sweet banana pepper (or pepper of your choice)
4 large green onions
1 - ear of fresh corn
1 cup shredded sharp or extra sharp cheddar cheese
1 small tomato cut into cubes
2 tablespoons butter, unsalted

How To Make cold point eggs

Step 1

Melt butter in skillet. Cut corn from cob and wash, you really don't want much of the corn "milk" add to skillet and cook over medium heat while chopping pepper and onions, add to skillet, turn to medium low till onions are translucent

Step 2

Whip eggs, add cheese and tomato. Pour into skillet, do not scramble, let it cook in-disturbed until eggs are beginning to set and turning slightly brown.
Step 3

Turn once let finish cooking till eggs are completely set and serve, enjoy!!!
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