Scrambled Eggs with Leek and Creamy Mustard Sauce

This recipe for scrambled eggs with leek and creamy mustard sauce is a delightful twist on a classic breakfast dish. The fluffy scrambled eggs are mixed with sautéed leeks, giving them a subtle onion-like flavor and a vibrant green color. The creamy mustard sauce adds a tangy and creamy kick to the dish, creating a perfect balance of flavors and textures. With a preparing time of just 15 minutes, this recipe is great for a quick and satisfying breakfast or brunch. Try it out and impress your family or friends with this delicious twist on scrambled eggs.

Ingredients

• 6 large eggs
• 1 leek, thinly sliced
• 2 tablespoons butter
• 1/4 cup heavy cream
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• Chopped fresh chives for garnish

Directions

1. In a large non-stick skillet, melt the butter over medium heat.
2. Add the sliced leeks and sauté until they are soft and translucent, about 5 minutes.
3. While the leeks are cooking, whisk together the eggs, heavy cream, mustard, salt, and pepper in a bowl.
4. Once the leeks are cooked, pour the egg mixture into the skillet and stir gently with a spatula.
5. Continue cooking the eggs, stirring occasionally, until they are just set, about 3-4 minutes.
6. Remove the skillet from the heat and let the residual heat finish cooking the eggs to your desired doneness.
7. Garnish with chopped fresh chives and serve hot with toast or your favorite breakfast sides.

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