Sunday, May 5, 2013

Creamy Eggs with Leeks

It's Sunday morning, time for breakfast, and you haven't a clue as to what to fix.  Cereal?  Eggs? Waffles? Pancakes?  It all seems so boring somehow. But stock a couple of items and you can have an easy, delicious breakfast, as tasty as one you'd enjoy in an expensive B&B. 

There's no real recipe for this dish, the ingredients are what make it what it is. I first introduced you to one of them
here that has since become a staple in my fridge, Melissa's Cleaned and Sliced Leeks. I am in love with this item. It can turn any dish from plain to fancy, such as the case with a simple pan of scrambled eggs. 

In an 8" sauté pan, melt a tablespoon of butter.  Toss in a handful of the leeks, adding additional butter if necessary (it largely depends upon the size of your hand), and sauté until leeks are soft. Meanwhile, whisk together two extra-large eggs and 2 tablespoons whole milk. Cut a 1/2" slice off of a brick of cream cheese (approximately 1/2 ounce) and cut this into pieces. When leeks are soft, pour egg mixture over them, and dot with the pieces of cream cheese. Cook slowly until eggs are desired texture, but do not allow them to go too long or they'll become dry. Salt and paper to taste and serve with buttered toast and a glass of freshly squeezed orange juice. It's a delightful way to welcome a Sunday morning. 

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Mary said...

Your eggs sound like comfort food for a cold and rainy Sunday night too! Love the addition of the leeks and cream cheese!

Diane Balch said...

I have really gotten into cooking egg dishes... yours looks so wonderful could you bring it by my food party today?

Garden Chef said...

Would make a great Sunday breakfast, indeed! Just pinned this. Hopping from Simple Living and Eating blog hop.