Scrambled Eggs with Leeks
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Healthy Scrambled Eggs with Leeks is a delicious breakfast or easy dinner that is ready in no time! The best egg scramble loaded with healthy Leeks which add a unique sweet, and mild oniony flavor!
Scrambled Eggs with Leeks
Now making scrambled eggs are a no-brainer, but we often forget that healthy vegetables are awesome with scrambled eggs. My favorite Scrambled Eggs with Leeks is a perfect combo of leeks and eggs, but feel free to add more of your favorite veggies— asparagus, onion, shallot or scallions for example.
What are Leeks?
Leeks are alliums, so they’re related to garlic, chives, shallots, and onions. Tasting them, you can tell. They have a sweet, oniony flavor that adds depth to soups, stews, pastas, and more!
Look for really fresh, peak-season leeks. They’re at their best in the fall and spring.
- Eggs: Scrambled
- Fresh Leeks – You’ll need 1 fresh medium-sized leek.
- Olive Oil – Helps the leeks become soft on the inside and crispy on the outside when sauteed in the skillet.
- Salt & Pepper – This spice duo is used to enhance the flavor of the leeks.
Please see the recipe card below for quantities.
How to Prepare Leeks for Scrambled Eggs with Leeks
- Trim away stringy roots.
- Cut the leek between the white and light green portion and the dark green portion. Slice in half through the length of every portion with a sharp knife.
- Rinse both on the exterior of the leek as well as rinsing well between interior layers to remove dirt and debris.
- From there turn on their flat cut side onto the cutting board and cut those white and light green portions into 1/4-inch slices, discard the dark green part.
How to Make Egg Scramble with Leeks:
- Heat the oil in a large skillet over medium heat.
- Add the leeks and cook, stirring occasionally, for 8 minutes or until wilted but not browned.
- Whisk eggs with salt and black pepper.
- Pour in eggs over sauteed leeks and gently fold and stir with a rubber spatula, over medium low heat, for 2-3 minutes. Continue folding gently until cooked to your desired doneness.
- Serve immediately and enjoy!
TIPS for Making this Leeks and Eggs Recipe
- Leeks come straight from the ground and tend to have lots of dirt trapped inside. Make sure you thoroughly wash your leeks after cutting the stem to remove all the dirt.
- When cutting the leeks, make sure you remove the green part of the stem, although it may seem like you’re wasting most of the vegetables, the green parts are very tough and not edible.
- Make sure you keep an eye on the leeks as they are cooking as you don’t want them to burn. Burnt leeks cause an unpleasant bitter flavor.
Storing: Scrambled eggs and leeks are best eaten immediately. However, any leftovers can be stored in an airtight container in the fridge for 2-3 days. To reheat, warm them up in a skillet over medium heat until warmed through.
Freezing: Because leeks have a high moisture content, they will not hold the same texture when frozen then thawed. Therefore, freezing is not recommended.
Which part of the leek do you use?
Once the leeks are cleaned and ready to go, trim off and discard the very end of the leeks (the roots). Then cut off the dark green leaves on top, which are generally not eaten but can be used to help flavor stock or broths, if you’d like.
Do you have to soak leeks before cooking?
Some like to soak their leeks in cold water for 10 minutes to make the cleaning process easier. The long soak allows the water to penetrate the leek’s many layers, clearing out all the bits of debris.
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