German cuisine · Breakfast & Eggs

Scrambled Eggs with Leek

Creamy scrambled eggs with leek gently braised in butter and fresh chopped parsley.

Ingredients · for 2 servings

• 6 eggs
• 1 leek
• 3 tbsp milk
• 3 tbsp butter
• 1/2 bunch parsley
• 1 pinch nutmeg
• Salt, pepper

Instructions

1. Halve the leek lengthwise, wash thoroughly between the layers and cut into fine half-rings of about 5 mm.
2. Melt 1 tbsp butter in a nonstick pan and braise the leek with 2 tbsp water covered over low heat for 6–8 min. until soft and sweet.
3. Remove the lid and cook the leek uncovered for another 2 min. until the liquid has evaporated; season with salt, pepper and nutmeg.
4. Whisk the eggs briefly with the milk and a pinch of salt, and add the remaining butter to the pan.
5. Pour the egg mixture over the leek and push slowly from the edge to the center with a wooden spoon over low heat for 3–4 min. until soft curds form that still glisten slightly.
6. Remove from the heat immediately, sprinkle with chopped parsley and serve with toasted bread.