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Creamy leeks with scrambled eggs

The perfect light meal: both indulgent and healthy!

Serves 2

From the marvellous Sprouted Kitchen cookbook


For the eggs:
4 eggs
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


  1. 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.
  2. 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.
  3. Serve immediately with some good quality bread, toasted and buttered.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Creamy leeks with scrambled eggs and toast