Creamy Scrambled Eggs with Leeks
We love scrambled eggs cooked with cream cheese, they are creamy and moist. We add leeks for a wonderful depth of flavor. Originally served as part of: The Big Brunch Dinner.
- Scrambled Eggs with Spinach and Bacon (May 20, 2002)
Ingredients
- 2 small leeks
- 1/2 tablespoon butter
- 6 large eggs
- 3 ounces light cream cheese (Neufchatel)
- salt & pepper
- 1 tablespoon italian flat leaf parsley (washed and chopped)
Instructions
We begin by cleaning the leeks. We rinse them and then cut just above the roots and then just below the green tops. We discard the roots and the green tops (we could save the green tops for stock). We want just the light parts tonight. We chop them into small pieces by cutting the leeks almost all the way lengthwise into eighths and then crosswise into a small dice. We have about a third of a cup of leeks, which we put into a large bowl and cover with water so that the chopped leeks float to the top of the bowl and any sand sinks to the bottom. We lift the chopped leeks out to a paper-towel lined plate and pat dry.
Next we begin heating our non-stick pan over medium-low heat with the butter. When the butter has melted, we add the cleaned leeks and cook, stirring with a heat-safe rubber spatula, for about 10 minutes until softened.
Meanwhile, we crack the eggs into a large bowl. We place the cream cheese on a small plate and microwave it for 1 minute on 20% power. We want the cold cream cheese softened. We give it another minute at 10% power and then we add the softened cream cheese and some salt and pepper to the eggs and whisk.
When the leeks are softened and lightly colored, we add the egg-cream cheese mixture. We lower the heat a bit, as we want the eggs to cook slowly. We cook, stirring occasionally, for about 10 minutes until the eggs are just cooked through.
We serve the eggs garnished with the parsley.
Ingredients
- 2 small leeks (light parts only)
- ½ tbsp butter
- 6 large eggs
- 3 oz light cream cheese (Neufchâtel)
- salt and pepper
- 1 tbsp Italian parsley (chopped)
Instructions
What's a kid job?
A Kid job is a step kids can help with, with a grown-up nearby, not one they do on their own. Every kid is different, so go by what your child can do rather than by age. Roughly:
- Little ones (about 2 to 4) can stir, pour in ingredients a grown-up has measured, tear lettuce, wash vegetables and sprinkle toppings.
- Older kids (about 5 to 8) can also measure and level, crack eggs, whisk, roll and cut out dough, and put things together.
- Bigger kids can read the recipe aloud, keep track of the timer, and take on more of the cooking as they're ready.
Steps with a knife, microplane, skewers, stove, oven, grill or hot oil, or with raw meat, poultry or seafood, are marked Grown-up. Kids can still watch those, from a safe distance.
Trim off the roots and dark green tops. Cut the leeks lengthwise into eighths, almost to the end, then dice crosswise (about ⅓ cup). Cover with water in a bowl so the sand sinks, then lift them out and pat dry.
Melt the butter in a nonstick pan over medium-low heat and cook the leeks, stirring with a heat-safe spatula, about 10 minutes, until soft.
Kid job
Meanwhile, crack the eggs into a large bowl. Soften the cream cheese in the microwave, 1 minute at 20% power, then 1 minute at 10%. Add it to the eggs with salt and pepper and whisk.
Pour the eggs over the leeks, lower the heat a little, and cook slowly, stirring now and then, about 10 minutes, until just set.
Serve sprinkled with parsley.