Buttery Eggs and Leeks

Buttery Eggs and Leeks
Serves: 2
Total Time: 20 minutes

4   leeks
3   tablespoons butter
3   tablespoons heavy cream (optional)
6   eggs
2–4 slices cooked bacon, crumbled

Trim the darker green tops off the leeks and slice the lighter green/white bottom section in half lengthwise. Rinse each leek well, then slice crosswise into thin strips. Melt 2 tablespoons of butter in a skillet over medium-low heat and add the leeks, sautéing gently for a few minutes  before  putting  a  lid  on  the  pan  and  letting the leeks cook for 8–10 minutes until very soft. Keep the heat low and stir occasionally; a little browning is okay, but mostly you just want the leeks to get soft. While  the  leeks  are  cooking,  whisk  the  eggs  with 1  tablespoon  of  cream  and  a  pinch  of  salt  and  pepper. Warm the remaining tablespoon of butter in a  pan  over  low  heat  then  add  the  eggs.  Keep  the  heat  low  and  stir  the  eggs  constantly  as  they  cook so they don’t brown and become too firm. When the eggs are cooked but still a bit loose and soft, remove from heat and divide on two plates. Stir remaining 2 tablespoons of cream into the leeks and  season  with  salt  if  needed.  Spoon  leeks  over scrambled eggs and garnish with crumbled bacon.