Three Cornered Leek Scrambled Eggs On Toast 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.

TOAST WITH SCRAMBLED EGGS AND BACON

Steps:

• Beat the eggs with the cream in a bowl, season with salt and pepper and stir in the chives.
• Fry the bacon until crispy and then remove from the pan. Heat some butter and pour in the egg mixture. Leave until it begins to set and then stir with a wooden spoon. Toast the bread and thinly spread with butter. Distribute the scrambled eggs on on top and season with salt and pepper. Arrange the slices of bacon on top of the egg and serve hot.

SCRAMBLED FRENCH TOAST

Steps:

• In a large bowl, beat eggs. Add milk, vanilla, cinnamon and nutmeg. Add bread cubes and toss; let stand for 5 minutes. Melt butter in a large skillet. Add bread cubes and stir until cooked and browned. Gradually add sugar; stir to coat evenly. Cook until all sugar is dissolved, about 5 minutes.

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.