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Scrambled eggs with leek & mushroom sauce


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Sunday is farmer's market day, so before I go to stock up for the week, I usually make breakfast of 'whatever's left'. This morning I had one leek and some mushrooms on their last legs, so I made this really easy and delicious breakie, that was so good and simple, i had to share! This served me alone.

1 leek, white/light green only, chopped

About 3 large mushrooms, chopped

1/4 small onion, chopped

1/4 can of coconut milk

4 eggs

Ghee for cooking

Salt & pepper to taste

In a sauté pan on medium heat, sauté the leeks and onions in ghee with some salt and pepper until starting to turn translucent. Mix in the coconut milk, turn the heat down and cover, let cook for about 5 minutes. Add the mushrooms, stir and let cook while preparing the eggs.

You can scramble eggs any way you want, I usually just crack 'em into a sauté pan with hot ghee and mix. For fluffier eggs, whisk together first in a bowl with a splash of coconut milk and then scramble. Salt and pepper to taste.

Put the eggs on a plate and top with the leek and mushroom 'sauce'. Delicious!

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