Scrambled Egg Grilled Cheese with Leeks
Scrambled eggs are a classic breakfast staple, but can be surprisingly difficult to master. The key is in the texture. To make them creamy in texture, you need to cook them slowly over low heat. This simple recipe will make it easy to cook the perfect scrambled eggs every time. Light and fluffy, these scrambled eggs are sure to please.
Serves 1
Ingredients
1 Baguette
1 Tbsp chopped leek
2 tsp olive oil
2 eggs
1 tsp water
Freshly ground pepper
Salt to taste
2 slices Cheddar Cheese
Method
1. Heat olive oil in a 10 inch skillet over medium heat. Add leeks and sautée gently until soft, about 3 minutes. Stir occasionally to prevent browning. Turn on the broiler in your oven.
2. Slice the baguette in half. Tear the cheese slices in half and layer them onto the pieces of bread.
3. In a medium bowl, beat the two eggs. Add a little bit of water and beat. Season with salt and pepper.
4. Once leeks are soft, and you are getting ready to cook the eggs, put the bread in the oven on the middle rack. Turning back to the stove, stir the leeks around to ensure that they are not stuck to the pan. Pour in the eggs and let set for about a minute. Start scraping gently and turning them over, allowing the egg to set a bit in between stirs. The eggs will finish in about another minute or two. Remove from heat. If you think the eggs are going to overcook in the pan, remove them to a plate.
5. Once the cheese is melted, and the bread is slightly brown, remove the bread from the oven and place on a plate. Spoon eggs onto bottom slice. Season with additional pepper, if desired and any other fresh herbs you want. Top with other slice of bread and serve immediately.
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