French Scrambled Eggs
Yield
6 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
|
|
| 4 | medium |
leeks
white part only |
*
|
| 3E+1 | ml |
butter
|
|
| 2E+1 | large |
eggs
beaten to blend |
|
| 231.2 | ml/g |
cream cheese
cut in small pieces |
|
| 15 | ml |
mint leaves
minced |
|
Directions
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.
