The perfect light meal: both indulgent and healthy!
2-3 tbsp milk
1 tbsp olive oil
salt & pepper
For the leeks:
2 leeks, washed and sliced into slim semi-circles
1 tbsp butter
1 tbsp cream
1 tbsp milk
1 tsp thyme
- Start by heating the butter in a large pan over a low heat. Add the leeks and some salt and cook for 12-15 mins until soft and a little brown. Add the cream, milk, and thyme and cook until most of the liquid is absorbed. Remove from the heat and set aside.
- Heat the olive oil in a large pan. Whisk the eggs in a bowl with the milk and then add to the hot pan. Cook over a low heat until just setting, then gently shuffle the eggs around so they cook evenly. Season to taste.
- Serve immediately with some good quality bread, toasted and buttered.
This recipe tastes even better made with vegetables from Community Harvest Whetstone