Leek

French Creamed Scrambled Eggs with Leeks

2 1/2 tablespoons butter
2 medium leeks, white part only, thoroughly cleaned, thinly sliced (about 2 cups)
10 eggs, beaten
4-ounces cream cheese, room temperature, cut into small pieces
1/2 tablespoon minced fresh mint (or 1/2 teaspoon dried, crumbled)
Salt and freshly ground pepper

Melt 1 1/2 tablespoons of the butter in a heavy skillet over low heat. Add leeks, cover and cook until soft, stirring occasionally. Uncover and continue cooking, if necessary, until all liquid evaporates. Do not brown. Remove leeks from skillet. In same skillet, melt remaining 1 tablespoon butter over low heat. Add eggs, cream cheese, mint, and salt and pepper to taste. Cook, stirring with whisk or fork, until eggs begin to set. Stir in leeks and cook until mixture forms soft curds. Taste and adjust seasoning if necessary.

Serves 4.

From www.cooks.com.

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