Scrambled eggs with leek and cheese
Description
Delicate scrambled eggs with sautéed leek and goat cheese, served with crispy baguette
- Slice the leek into thin rings
- Melt butter in a pan over medium heat
- Sauté leek until soft, 3-4 minutes
- Crack eggs into a bowl, season with salt and whisk lightly with a fork
- Pour eggs into the pan with leek and cook, stirring constantly, until creamy texture forms
- Remove from heat, add crumbled goat cheese and stir
- Slice baguette and lightly toast in a dry pan or toaster
- Serve scrambled eggs hot with toasted baguette
601
223 kcal / 100 g
kcal
25.4 g
9.4 g / 100 g
Protein
22.7 g
8.4 g / 100 g
Carbohydrates
44.8 g
16.6 g / 100 g
Fats
3.4 g
1.2 g / 100 g
Ash
1.8 g
0.7 g / 100 g
Fiber
64.4%
Water
3.3 g
1.2 g / 100 g
Sugars
10.1 g
3.7 g / 100 g
Starch
0.28 g
0.1 g / 100 g
Omega-3
2.47 g
0.91 g / 100 g
Omega-6
24.5 g
9.1 g / 100 g
SFA