The key to perfectly cooked eggs, whether you are cooking an omelette, a plate of scrambled eggs, or even over-easy, is to cook them low and slow. This French method of cooking eggs over a low heat produces a creamy, soft, and perfectly yellow plate of eggs. I absolutely love this recipe for Scrambled Eggs with Leeks & Goat Cheese: the creaminess of the goat cheese melts into the warm scrambled eggs, and when combined with tender leeks cooked in butter, well, this is an elegant dish that is perfect for an intimate breakfast or even a quick late night dinner when served alongside a simple side salad.
Washed and drained thinly sliced leeks
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Scrambled Eggs with Leeks & Goat Cheese
Ingredients:
- 2 Tablespoons unsalted butter
- 2 leeks, root-end removed and dark green, fibrous stalks removed—thinly sliced into half moons
- Salt & Pepper
- 4 large eggs
- Pinch of crushed red pepper flakes
- 2 Tablespoons goat cheese, crumbled
Directions:
- Place the sliced leeks in a small bowl and cover with water. Allow them to soak for 5 minutes, tossing occasionally to remove any dirt or sand that may be present. Drain the leeks and pat dry.
- In a large skillet melt the butter over medium-low heat. As the butter melts, crack the eggs into a small bowl and lightly beat with a whisk. Season with ¼ teaspoons salt and a pinch of both black pepper and crushed red pepper.
- Into the melted butter, add the sliced leeks. Sprinkle with a pinch of salt. Cook, stirring often, for 5 minutes, or until he leeks are very tender. Add the whisked egg mixture into the pan and reduce the heat to low. Cook, constantly folding with a heat-proof rubber spatula for 3 minutes. Remove the pan from the heat; the eggs may appear a bit wet still, but they will continue cooking once removed from the heat.
- Sprinkle the eggs with the crumbled goat cheese; fold the cheese in with the spatula. Serve warm.
Tagged: breakfast, brunch, eggs, goat cheese, leeks, scrambled eggs, scrambled eggs with leeks and goat cheese
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