Three Cornered Leek Scrambled Eggs On Toast Recipes

Steps:

• Put the eggs in a bowl and use a fork to whisk together, set aside.
• Heat the oil with half the butter in a large skillet over a medium-high heat until frothy. Reduce the heat to medium, add the leeks, and stir around for about 5 minutes until wilted. Use a slotted spoon to remove the leeks from the skillet and set aside.
• Add the remaining butter to the oil in the skillet. Season the eggs to taste with salt and pepper, then pour them into the skillet, reduce the heat to medium low and cook stirring for 1.5 minutes. or until the eggs begin to set.
• Return the leeks to the skillet and stir into the eggs until the eggs have reached desired consistency.
• Spoon the egg and leeks over the hot muffins and serve.

Steps:

• Crack the eggs into a mixing bowl. Whisk the eggs until the yolks and the whites are cohesive and light yellow.
• Add the butter to a nonstick pan and heat over medium-low heat. When the butter is melted, add the eggs and 1/2 teaspoon salt. Continue moving the eggs with a rubber spatula; after a few minutes, some curds will start forming. Keep stirring and scraping the pan until the eggs come together, are creamy and look almost like a custard. This process can take between 15 to 20 minutes. Remove the pan from heat. Season with salt.
• To serve, spoon the eggs onto the toast. Top with freshly ground black pepper.

Steps:

• Heat 1 tbsp oil in a frying pan, add the leeks, garlic, chilli and a good pinch of seasoning and cook until the leeks have softened, about 6-8 mins.
• Once the leeks are nearly done, push them to the side of the pan and fry the eggs in the remaining oil. Cooking over a medium heat to begin with ensures cooked whites and runny-yolk satisfaction.
• Toast the bread, then spread each slice with some Greek yogurt, top each with the leeks and squeeze over the lemon. Top with a fried egg, a scattering of sea salt and a few more chilli flakes to serve.

Steps:

• Heat oven to 180C/160C fan/ gas 4. Drizzle the oil in a roasting tin and add the sliced garlic, the thyme and some seasoning. Arrange the tomatoes, cut-side down, on top and roast in the oven for 45 mins or until soft. Keep warm until serving.
• Boil the kettle. Put the spinach in a metal colander over the sink and pour boiling water over it, just until the leaves have wilted. Leave to drain.
• Peel the remaining garlic clove, wedge it onto a fork and use it to beat the eggs. Put half the butter in a non-stick frying pan over a low heat. Once melted, add the eggs. Stir until they start to thicken, then stir in the spinach. When the eggs are almost cooked, take off the heat and stir in the remaining butter. Keep stirring until the eggs are cooked but still soft. Pile onto toast, if you like, and serve with the tomatoes.