Soft Scrambled Eggs With Goat Cheese And Leeks
This recipe brings together the simplicity of eggs with the elegance of goat cheese and leeks for a delightful and wholesome breakfast or brunch option. Sautéed leeks add a subtle sweetness and depth of flavor, complemented by creamy goat cheese and optional creamy avocado. The eggs are cooked gently to a perfect doneness, resulting in a satisfying dish that pairs beautifully with a side of thick toast. Enjoy this flavorful and nourishing meal to kickstart your day!
— Constant Cookbook
Ingredients
- 5 fresh eggs
- 1 tablespoon milk
- 1 tablespoon, +1 teaspoon olive oil
- 1/2 leek, sliced then into ribbons*
- 2 tablespoons goat cheese
- 1/2 avocado (optional- if we have one on hand it always ends up with our eggs and toast!)
- salt and pepper
Instructions
- Break the 5 eggs into a bowl and add in the milk. Whisk with anticipation (and vigor:)) until the eggs become slightly stiff.
- Warm up 1 tablespoon of the oil in a medium skillet over medium heat. Once hot, add in the leek and sauté until wilted, about 5 minutes.
- Give the eggs another few stirs, and add the extra teaspoon of oil to the pan. Then, tilt the pan creating a little puddle of oil in one corner. Pour the eggs into the oil and slowly level off the pan setting it back on the hot stove.
- Let the eggs cook slowly over medium heat. Once the edges start to settle, take a wooden spoon and gently push the edges toward the middle letting the uncooked eggs move out towards the edge to cook. Do this just a few times until the eggs are almost done.
- Sprinkle with goat cheese and avocado. Serve with thick toast.
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