We have wonderful leeks (not under the sink, but in our garden) and they're all ready to eat RIGHT NOW. So, in order to keep from losing any of these valuable sources of carotenoids, B complex and vitamin C, I've been using them in many different ways. We like them in soups, in casseroles, creamed, and most recently, along with eggs. Here's a recipe I came up with just yesterday:
Leeky Eggs
2-4 leeks trimmed, halved lengthwise, rinsed, then thinly sliced (organic or from your garden)
2-3 T organic butter
2 T olive oil
1-2 T half and half or fresh cream (whipping cream if you don't have access to cow's cream)
6 pastured eggs
1/3 cup sour cream or creme fraiche
S & P to taste (at least a tsp. of salt and 1/2 tsp. pepper)
1 tsp. garlic powder
1 tsp. ground sage
2 T freshly grated/shredded cheese (parmesan, cheddar - whatever you like)
In an oven-proof skillet, saute leeks in butter and oil over medium heat until glossy - 2-5 min. Season with salt, pepper, garlic, and sage. Add a little cream and continue to cook until tender. Meanwhile, in a small mixing bowl, whisk together eggs, a little salt and pepper and sour cream. Pour egg mixture over leek mixture and cook over medium-low heat until bottom sets - just a couple minutes. Sprinkle cheese on top and place skillet under broiler on Hi for 3-5 minutes. Be careful to watch it closely - you just want it to be golden brown on top and start to puff up a bit. But as soon as you take your eye off of it, it'll be burned. So don't be multi-tasking at this particular point!
Let cool a few minutes and enjoy.
Note: you can substitute fresh broccoli florets for the leeks and make another great egg dish. Just steam your broccoli a few minutes or so before putting them in the skillet. Also, feel free to add more or less spices, depending on your taste; or even some of your favorite spices - whatever you like.
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