Scrambled Eggs with Leeks Recipe
Scrambled eggs with leeks turn your ordinary breakfast into a green, sophisticated delight that even lazy mornings can handle gracefully.
Tender, mild leeks mingle with fluffy eggs, creating subtle, earthy flavors that feel fancy but require minimal effort.
Whisked eggs coat the vegetables perfectly, resulting in creamy, luscious textures without the rubbery disaster you fear.
A dash of salt and pepper adds sass, while gentle cooking preserves softness and natural sweetness—a rare morning miracle.
Serve immediately, because we’re all about maximum flavor, minimal fuss, and pretending our kitchens are Instagram-worthy, even before coffee.
Scrambled Eggs with Leeks Recipe
Fluffy scrambled eggs combine with sweet leeks for a quick, savory, plant-friendly breakfast that nourishes and energizes.
Ingredients
- 4 large eggs or vegan egg substitute
- 1 cup leeks cleaned and sliced
- 1 tbsp olive oil or vegan butter
- Salt and black pepper to taste
- 1 tsp dried herbs optional, e.g., thyme or parsley
Instructions
- Heat olive oil in a non-stick skillet over medium heat.
- Sauté sliced leeks for 3–4 minutes until soft and fragrant.
- Whisk eggs with salt, pepper, and optional herbs.
- Pour eggs into the skillet and stir gently until fluffy.
- Cook until eggs are set but still moist.
- Serve immediately for best texture and flavor.
Notes
Nutritional Values (per serving)
- Calories: 210
- Total Fat: 13g
- Saturated Fat: 3g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 14g
Vitamins & Minerals (per serving, approx.)
- Vitamin A: 20%
- Vitamin K: 30%
- Folate: 15%
- Iron: 10%
- Calcium: 8%
Tips to Enhance Flavor
- Use tender white and light green parts of leeks for delicate texture.
- Sauté with garlic or shallots for more aroma.
- Stir slowly to prevent eggs from overcooking.
- Sprinkle fresh herbs or vegan cheese on top for indulgence.
- Add a pinch of smoked paprika for subtle depth.
