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French scrambled eggs
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| Artist: |
_ |
| Categories: |
Eggs, French, Western European |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 3
| tbsp | Butter | | 4
| med | White part only leek | | 2
| tbsp | Butter | | 20
| | Beaten to blend egg | | 8
| oz | Cut in small pieces cream | | | -cheese | | 1
| tbsp | Minced mint | | | Salt pepper | | | Sprigs mint |
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Procedures:
| 1 | Melt 3 tablespoons butter in heavy large skillet over low heat. | | 2 | Thinly slice leek and add, cover and cook, stirring occasionally, until soft, about 20 minutes. | | 3 | Uncover and continue cooking, if necessary, until all liquid evaporates; do not brown. | | 4 | Remove leek from skillet. | | 5 | Melt 2 tablespoons butter in same skillet over low heat. | | 6 | 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. | | 7 | Stir in leek and cook until mixture forms soft curds. | | 8 | Taste and adjust seasoning. | | 9 | Turn out onto heated platter. | | 10 | Garnish with fresh mint sprigs. | | 11 | * can substitute 1 tsp. dried mint, crumbled |
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