Scrambled Eggs With Leeks Recipes

THREE-CORNERED LEEK & SCRAMBLED EGGS ON TOAST

Steps:

• Crack the eggs into a bowl or jug. Whisk lightly with a fork, just to break up the yolks, then stir in three-quarters of the diced butter and season.
• Heat a small non-stick frying pan over a medium heat. Add the remaining butter to the pan, followed by the three-cornered leek. Season with salt and cook for a minute or two, stirring, until it has wilted into the melted butter. Toast the bread and warm two plates.
• Add the egg mixture to the pan with the leek and cook, stirring, until all the butter has melted and the eggs are just about set but still silky and creamy. Butter the toast and top with the scrambled eggs, season with salt and freshly ground pink or black peppercorns or chilli flakes, then finish with some of the three-cornered leek flowers.

SCRAMBLED EGGS WITH LEEK AND SAUCE

Steps:

• In a small bowl, stir together eggs and chopped leek. Heat the oil in a small skillet over medium heat. Add the egg mixture and cook until set.
• Return skillet to heat and add garlic. Saute garlic briefly then add tomato sauce. Pour warm sauce over eggs and serve.

SCRAMBLED EGGS WITH LEEKS

Steps:

• Put the eggs in a bowl and use a fork to whisk together, set aside.
• Heat the oil with half the butter in a large skillet over a medium-high heat until frothy. Reduce the heat to medium, add the leeks, and stir around for about 5 minutes until wilted. Use a slotted spoon to remove the leeks from the skillet and set aside.
• Add the remaining butter to the oil in the skillet. Season the eggs to taste with salt and pepper, then pour them into the skillet, reduce the heat to medium low and cook stirring for 1.5 minutes. or until the eggs begin to set.
• Return the leeks to the skillet and stir into the eggs until the eggs have reached desired consistency.
• Spoon the egg and leeks over the hot muffins and serve.

SCRAMBLED EGGS WITH LEEKS, FAVA BEANS, CRISPY BREADCRUMBS, AND PARMESAN

Steps:

• Preheat oven to 400°F. Place bread in medium bowl. Drizzle oil over, tossing to coat. Scatter bread pieces on small rimmed baking sheet. Sprinkle lightly with sea salt. Bake until bread is golden brown, stirring often, 10 to 12 minutes. Cool on sheet. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm 3 minutes in 350°F oven before using.
• Cook fava beans in medium saucepan of boiling salted water until tender, about 14 minutes. Drain. Whisk eggs, crème fraîche, and 1/2 teaspoon sea salt in large bowl to blend.
• Melt butter in heavy large skillet over low heat. Add leeks. Sauté until tender but not brown, about 10 minutes. Sprinkle lightly with sea salt. Mix in fava beans. Increase heat to medium-high. Add egg mixture. Stir with heatproof spatula until eggs are almost set but still creamy, 3 to 4 minutes. Season with pepper.
• Transfer egg mixture to platter. Sprinkle with crispy breadcrumbs. Grate Parmesan cheese over and serve.