Scrambled eggs and leeks on toast


Scrambled eggs and leeks on toast
Scrambled eggs on toast, but with a difference: the eggs are partnered with smoked cheese and topped with just-cooked shredded leeks.
18 K 5/5 (2 reviews)
Grade this recipe:
Keywords:
Last modified on: March 23th 2022
For 4 slices, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 50 min.
Cooking: 9 min.
All in all: 60 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 10 min.
Scrambled eggs and leeks on toast
Prepare and thinly slice 1 shallot.

Prepare and thinly slice 2 leeks.

Stage 2 - 1 min.
Scrambled eggs and leeks on toast
Heat 3 tablespoons olive oil in a frying pan on medium heat. When good and hot, add the sliced shallot, salt and pepper.

Cook for 1 minute without colouring.

Stage 3 - 8 min.
Scrambled eggs and leeks on toast
Add the leeks and cook uncovered, stirring gently, until they are just tender.

Only add salt at the end of cooking.

Set aside.

Stage 4 - 20 min.
Scrambled eggs and leeks on toast

Stage 5 - 1 min.
Scrambled eggs and leeks on toast
When just done, take off the heat and add 100 g smoked cheese...

Stage 6 - 2 min.
Scrambled eggs and leeks on toast
...and mix until fully incorporated.

Stage 7 - 7 min.
Scrambled eggs and leeks on toast
Prepare 4 slices thin toast.

Stage 8 - 4 min.
Scrambled eggs and leeks on toast
Spread a generous layer of cheesy scrambled eggs on each slice.

Stage 9 - 4 min.
Scrambled eggs and leeks on toast
Top with the shredded leeks and serve immediately.
Remarks
For the bread, I recommend a rustic type, such as sourdough or seeded.

If you don't have smoked cheese, a normal cheese will do just fine (Comté, Cheddar...).

If you don't have time to make scrambled eggs, a small omelette will work instead.
Keeping: Should be eaten right away.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe190 RDI=70 %160 RDI=20 %330 RDI=50 %4,370 RDI=220 %18,300 RDI: 220 %
Per 100 g20 RDI=7 %10 RDI=1 %30 RDI=4 %390 RDI=20 %1,650 RDI: 20 %
Per slices50 RDI=20 %40 RDI=4 %80 RDI=10 %1,090 RDI=60 %4,580 RDI: 60 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: egg, Milk, Gluten, leaven
How much will it cost?
  • For 4 slices : 4.45 €
  • Per slices : 1.15 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
May 8th 2020331 K5 1 hour 15 min.
Express apple tart
Express apple tart
A fine apple tart, very quick to make.
April 8th 2020363 K 24.6 55 min.
Brioche dough
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.
September 16th 2020519 K 44.2 14 hours 30 min.
How to succeed in making sabayon (syllabub)
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is...
November 12th 2017929 K 54 20 min.
Fruit coulis (fruit purée)
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how...
October 20th 2012770 K 44 25 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-12-08)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page