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Leek, Tarragon, Chevre Scramble

 

by Jessica Sandhu

 

Serves 2

  • 3/4 cups thinly sliced cleaned leaks

  • 1 tablespoons coconut oil

  • 4 large eggs

  • 1/4 teaspoon fine sea salt

  • dash teaspoon freshly ground black pepper

  • 1.5  tablespoons chevre (soft goat cheese)

  • 1/2 teaspoon chopped fresh tarragon

 

Instructions

  1. Heat a large cast-iron or other reasonably non-stick skillet over medium-low heat for 5 minutes. Put in the leaks and 1 tablespoon of the coconut oil, shaking the pan to coat the leeks. Cover and sweat until the leaks are soft and translucent, 3 to 4 minutes. Transfer the leeks to a plat and reserve. Place the pan back over medium heat.

  2. Using a fork, whip the eggs, salt and pepper. Place the remaining 1 tablespoon of coconut oil in the pan, then pour in the eggs. Slowly cook the eggs, stirring periodically with a rubber spatuala or wooden spoon so they are cooked evenly. When the eggs are barely set and still glistening and moist, fold in the leeks.

  3. Remove the pan from the heat and fold in the chevre and tarragon. Serve hot.

Option

  • Fresh spring ramps can be used in place of leeks. For a dairy-free or paleo version, omit the chevre.