Creamed Leeks with Scrambled Eggs

I picked up a copy of SPQR: Modern Italian Food and Wine at the library. It makes me miss Italy so much. It makes me want to drink wine ALL THE TIME. It makes me wish I had access to things like rabbit liver and a pasta machine. I love really pretty cookbooks so much. They serve my coffee table proud. It helped inspire another lovely evening of Pinot Noir Reserve, prosciutto, a garlic romano baguette, pecorino romano cheese, robiola di langa due latte cheese, some sweet peppers and castelvetrano olives. Hea-ven. Eating like that never gets old. 

Spring is here which means one thing: I’ll start talking about going to the farmers market and go maybe twice. You know it’s going to happen. I’d like to hope I’ll go more than that, but I’m going to be realistic and not set the bar too high. Then I’ll impress myself. My Saturdays are sacred, y’know? They’ll start a Wednesday market by my office here soon, but that’ll cut into my gym-time. Priorities.

I did already go once a over Easter weekend to pick up the lamb, some eggs, some small potatoes, the most beautiful radishes I’ve ever eaten, and some leeks. I had been waiting for this moment ever since I’ve had my hands on The Sprouted Kitchen. This has to be one of the first recipes I fell in love with. I think it was its simplicity, yet taking a meal I love [breakfast] and elevating it to a classy new standard by implementing some slow cooked, creamed leeks. I was also intrigued by the method of cooking scrambled eggs that I most definitely didn’t master. I am impatient in the kitchen. Believe that.

I really, really wish I would have had real milk and not coconut milk for this one. It made everything far too sweet, despite using unsweetened coconut milk. It wasn’t bad, but just not what I was feeling for breakfast. I’m hardly ever a sweet person [unless it’s the savory french toast at Radar smothered in real maple syrup]. They’re absolutely worth making though. I love leeks. I’ve only been loving on them in the last few years. I never cook with them enough. I can’t get enough. Pile these leeks and eggs onto a piece of bread. Seriously.

Inspiration: The Sprouted Kitchen

Ingredients [for two]

• 5 eggs
• 5 tablespoons milk
• 3 large leeks, white and light green parts cleaned, cut in half lengthwise, and sliced into half moons
• 1 tablespoon unsalted butter
• 2 teaspoons coarsly chopped tarragon leaves, plus more for garnish
• 1/2 teaspoon olive oil

Preparation

Whisk together the eggs and one tablespoon of the milk until smooth and light. You really won’t feel any tension as you whisk.

Heat the butter in a large pan over medium heat. Add the leeks and a little bit of salt, stirring occasionally until the leeks are starting to brown. It should take nearly 15 minutes. Add the remaining four tablespoons of milk and tarragon, cooking it until the leeks soak up all of the milk. Turn off the heat and set them aside.

In a large nonstick pan, heat the olive oil on medium low. Whisk the eggs one more time before tilting the pan and letting the oil pool at the bottom. Pour the eggs directly into the oil before leveling out the pan. Leave the eggs alone and let them cook. When the bottom starts to set, push the cooked parts toward the center of the pan; the uncooked parts will run out and fill in the empty space. Keep doing this until the eggs are almost completely cooked. Turn off the heat, season with salt and pepper, and flip them one or two more times to finish cooking any remaining parts. Transfer the eggs to a plate with the creamed leeks and some toast.