As promised, here is a delicious recipe that I found and made from the eggs and leeks out of my CSA box. Delicious and highly recommended.
Soft Scrambled Eggs with Creamy Leeks (from The Sprouted Kitchen)
6 T whole Milk
3 large leeks, white and light green parts cleaned
1 T unsalted butter
sea salt and freshly ground pepper
2 tsp chopped thyme or tarragon
1 T extra virgin olive oil
In a large mixing bowl, whisk together the eggs and 2 tsp of milk until light and evenly mixed. Set aside.
Halve the leeks lengthwise and slice into half moons. Warm the butter in a large sauté pan over medium heat. Add the leeks and 1/2 tsp of salt and stir to coat.
Saute, stirring occasionally, until the leeks are softened and browned in parts, 12-15 minutes. Add the remaining 4 T of milk and thyme and cook until liquid is absorbed into leeks. Turn off heat and set aside.
In a large nonstick pan, preferably 12 inches, heat the olive oil over medium-low heat. Give the eggs one more whisk. When the pan is warm, tilt it so the oil puddles in the corner closest to you and slowly pour the eggs into the center of the oil, so the oil spreads outward with the eggs as you lower the pan down. Cook the eggs without stirring until the bottom just starts to set, then gently push the cooked eggs from the edges of the pan toward the center, letting the uncooked parts fall back toward the edges. Continue until the eggs are almost cooked, turn off the heat, add a pinch of salt and pepper and serve immediately with leeks. **(I’ve never dreamed of doing anything other than whisking eggs and pouring them into a pan to scramble, but this REALLY makes a difference)