Sautéed Leeks and Scrambled Eggs
There is little more satisfying than a hearty plate of scrambled eggs. In our house, we do not relegate them only to breakfast. We eat them for dinner with tortillas and beans, with greens and goat cheese, on toast, and a million other ways. Try this version using the leeks from your box. The recipe comes from The Kinfolk Table, by Nathan Williams.
— Jenna Muller
2 tablespoons unsalted butter
the leeks from your box, white and pale green parts only, thinly sliced
sea salt and freshly ground black pepper
1 tablespoon thyme leaves
5 large eggs, at room temperature
2 tablespoons whole milk or heavy cream
Heat 1 1/2 tablespoons of the butter in a large skillet over medium high heat. Add the leeks, season with salt, and cook, stirring, for about 10 minutes or until they begin to brown. Remove the skillet from the heat, stir in 2 teaspoons of the thyme, and season with pepper. Cover and reserve.
Whisk the eggs, 1/2 teaspoons salt, and the milk together in a medium bowl until well blended. Melt the remaining 1 1/2 teaspoons butter in a large nonstick or cast iron skillet over medium heat. Add the eggs and allow them to sit for 1 to 2 minutes or until they begin to set. Gently push the eggs from one edge of the skillet to the other with a heatproof spatula, allowing the uncooked eggs to spill into the cleared surface of the skillet. Repeat this procedure until the eggs are almost completely set or cooked to desired doneness, 4 minutes or more.
Transfer the eggs to two plates, season with salt, and sprinkle with the remaining 1 teaspoon thyme. Serve alongside the sautéed leeks. Serves 2.