Scrambled Eggs with Leek and Sauce

(1 serving)

  • 2 large eggs
  • 1 leek - chopped
  • 1 Tablespoon vegetable oil
  • 1 clove garlic - minced
  • 3 Tablespoons tomato sauce
In a small bowl, stir together eggs and chopped leek. Heat the oil in a small skillet over medium heat. Add the egg mixture and cook until set. Return skillet to heat and add garlic. Saute garlic briefly then add tomato sauce. Pour warm sauce over eggs and serve.

In actuality, you may want to prepare the sauce first and then top the scrambled eggs with it.

Scrambled eggs infused with chopped leek and then topped with a garlicky tomato sauce.

Mr Breakfast would like to thank caroline for this recipe.

Recipe number 318. Submitted 7/10/2002.