By Liliana Moyano for Shine Latina
Scrambled eggs ready to eat!Breakfast really is one of the most important meals of the day; it raises your awareness, gets your metabolism going and gives you the energy to get started on your daily activities. Growing up, my all time favorite breakfast was my mom's huevos con mazorca (scrambled eggs with corn). It was the simplest recipe, and yet my mom never had to wake my sisters and I to get us to eat. As soon as we smelled the corn, we rushed to the kitchen to set up the table.
Pan fry the bacon in its own oil. Eventually, I learned how to make the dish and started experimenting by adding other ingredients in addition to the corn. Here's my take on my mom's classic dish, perfectly hearty and warm for the morning after New Year's with no stress after a night of cooking.
3 oz. smoked bacon, chopped
1Ž4 cup corn, defrosted
2 tbsp. whole milk
1 bread slice
Beat the eggs with milkDirections
Pan fry the bacon at medium heat until the fat is rendered. This process takes no more than 5-7 minutes. Add the corn, and stir with a wooden spoon. Place the eggs in a separate bowl, and beat well adding the milk slowly. Once the corn starts to sizzle, add the eggs and lower the temperature. With a fork, mix the eggs until they are fully cooked. Remove from the heat, and serve with toast.