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French Scrambled Eggs















Trans-fat Free, Low Carb


3 tablespoons butter
4 medium leeks
white part only
2 tablespoons butter
20 large eggs
beaten to blend
8 ounces cream cheese
cut in small pieces
1 tablespoon mint leaves


salt and pepper to taste, mint sprigs optional Melt 3 tablespoons butter in heavy large skillet over low heat. Thinly slice leek and add, cover and cook, stirring occasionally, until soft, about 20 minutes. Uncover and continue cooking, if necessary, until all liquid evaporates; do not brown. Remove leek from skillet. Melt 2 tablespoons butter in same skillet over low heat. Add eggs, room temperature cream cheese, fresh mint, salt and freshly ground pepper and cook, stirring with whisk or fork, until egg begins to set. Stir in leek and cook until mixture forms soft curds. Taste and adjust seasoning. Turn out onto heated platter. Garnish with fresh mint sprigs.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 219g (7.7 oz)
Amount per Serving
Calories 45778% of calories from fat
 % Daily Value *
Total Fat 40g 61%
Saturated Fat 20g 98%
Trans Fat 0g
Cholesterol 773mg 258%
Sodium 416mg 17%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 48g
Vitamin A 34% Vitamin C 0%
Calcium 13% Iron 21%
* based on a 2,000 calorie diet How is this calculated?


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