Scrambled Eggs with Asparagus and Leeks Recipe

Ingredients

Vegetables

• 1 medium leek, white and light green parts, thinly sliced, rinsed, drained
• 1 cup chopped asparagus (about ½ a bunch, woody ends removed)

Eggs

• 4 large eggs
• 2 tablespoons sour cream or plain yogurt
• 0.25 teaspoon salt
• 0.25 teaspoon pepper

Finishing

• 2 tablespoons oil or butter (or combination)
• 0.25 cup crumbled goat cheese (about 2 ounces)
• 0.125 cup fresh chopped dill or tarragon

Instructions

Prep

1. Cut and rinse the leeks. The water helps them not burn during cooking.
2. Prep the asparagus by removing woody ends and chopping into bite-sized pieces.
3. In a small bowl, whisk eggs with sour cream, salt, and pepper.

Cook Vegetables

1. In a large nonstick pan, sauté leeks in olive oil over medium-low heat until tender, 7-10 minutes.
2. Add the asparagus and sauté for a few minutes until tender-crisp. Season with salt and pepper. If the pan seems dry, add a little splash of water.
3. Once tender, set the vegetables aside.

Cook Eggs

1. Wipe out the pan, add more olive oil or butter, and heat over medium-low heat.
2. Pour in the eggs and let them cook for 1-2 minutes. Then, using a rubber spatula, slide across the bottom of the pan, creating folds.
3. Continue folding gently until cooked to your desired doneness.
4. Fold in the crumbled goat cheese and asparagus/leek mix, letting the cheese melt.
5. Turn off the heat and fold in the fresh herbs. Taste for salt before serving.

Notes

• Don't skip rinsing the leeks - they often have grit trapped between layers.
• For creamier eggs, remove from heat while still slightly underdone - they'll continue cooking from residual heat.
• Chèvre (goat cheese) can be substituted with feta or cream cheese if preferred.