Scrambled Eggs with Leeks

Scrambled Eggs with Leeks

Makes 2 servings

4 eggs, beaten
1 leek
1 apple
Olive oil or butter, salt and pepper

Preparation:

  1. Trim green portion of leek and cut white part into half circles.
  2. Heat a small amount of olive oil or butter in a medium saute pan over medium heat. Add leeks and sautee until softened.
  3. Add eggs along with salt and pepper to taste and stir until firm.
  4. Serve with a side of apple slices.

Donna Whitlock

Donna Whitlock


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