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Scrambled Eggs with Thee-cornered Leek

Scrambled Eggs with Thee-cornered Leek is a modern British recipe for a classic breakfast dish of scrambled eggs cooked with wild three-cornered leeks. The full recipe is presented here and I hope you enjoy this classic British version of: Scrambled Eggs with Thee-cornered Leek.

prep time

10 minutes

cook time

55 minutes

Total Time:

15 minutes

Serves:

2

Rating:

Tags : Wild FoodBread RecipesBritish Recipes

There's a glut of three-cornered leeks everywhere around this year. So I went out early for a walk before breakfast one Saturday, picked some up on the way home (they look like white bluebells but smelled strongly of garlic) and prepared this for breakfast with coffee... delicious! The leaves, flower stalks and flowers are edible. I picked flowers and flower stalks for this as the flowers are great as a garnish.

Ingredients:

4 eggs
25g salted butter, diced, plus extra for spreading
50g three-cornered leek, save the flowers to serve, or use baby leeks, or spring onions (about 4), washed and roughly chopped, and chive flowers to serve (optional)
2 slices sourdough bread
pink peppercorns or dried chilli flakes, to taste

Method:

Crack the eggs into a bowl or jug. Whisk lightly with a fork, just to break up the yolks, then stir in three-quarters of the diced butter and season.

Heat a small non-stick frying pan over a medium heat. Add the remaining butter to the pan, followed by the three-cornered leek. Season with salt and cook for a minute or two, stirring, until it the greens have wilted into the melted butter. Toast the bread and warm two plates.

Add the egg mixture to the pan with the leek and cook, stirring, until all the butter has melted and the eggs are just about set but still silky and creamy. Butter the toast and top with the scrambled eggs, season with salt and freshly ground pink or black peppercorns or chilli flakes, then finish with some of the three-cornered leek flowers.