Mushroom and Leek Scramble

1. 1

   Using a whisk or a fork, beat the eggs in a small bowl until frothy.

2. 2

   Heat the butter in an 8-inch nonstick skillet over medium heat.

3. 3

   Add the leeks and cook for 2 minutes, or until they start to soften.

4. 4

   Add the mushrooms and saute for another 2 or 3 minutes, or until the mushrooms are soft and the liquid has evaporated.

5. 5

   Reduce the heat under the pan to low.

6. 6

   Pour the eggs into the pan and cook, stirring gently, until they are nearly set but still soft and creamy.

7. 7

   Season with salt and pepper.

8. 8

   Spoon onto a serving plate and serve immediately.

9. 9

   Since a lot of recipes call for just the white part of the leek, always look for leeks with the largest amount of white on them.

10. 10

    Trim away the hairy root where it joins the white section of the leek and pull off the outer membranes.

11. 11

    Also cut away the outer, dark green leaves.

12. 12

    Underneath, the pale green or white interior is what youll want to use.

13. 13

    To get rid of sand, slice or chop the leeks first.

14. 14

    Soak the pieces in a large bowl of cold water, changing the water at least twice.

* Per serving · 4 servings · Values may vary.

No additional tips available.