Leek Cream Eggs

By Kimberley Donahue
January 8, 2013
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Author Notes: This is one of my daughter's favorite breakfast dishes. It is my version of a menu item at Zinc Cafe in Laguna Beach, California, Enjoy!Kimberley Donahue

Serves: 1

  • 2 Fresh Eggs
  • 1 tablespoon Heavy Cream or Half and Half
  • 1 tablespoon Chopped Leeks
  • 1 pinch Salt and Pepper
  1. Crack eggs into a bowl and beat them until the yolks and whites are combined.
  2. Add Cream, Leeks, Salt and Pepper
  3. Heat a pan or skillet on the stove top over medium heat. Add 1/2 teaspoon butter to the pan or spray with nonstick cooking spray.
  4. Add egg mixture and cook until almost firm. Serve immediately.

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