Scrambled Eggs with Leeks, Fava Beans, Crispy Breadcrumbs, and Parmesan

Scrambled Eggs with Leeks, Fava Beans, Crispy Breadcrumbs, and Parmesan
Photo by Mitchell Feinberg

Ingredients

  • Fine sea salt
  • 1 ½ cups coarsely torn French bread
  • 1 cup peeled fresh fava beans or frozen (double-peeled)
  • 2 tablespoons butter
  • ½ teaspoon fine sea salt
  • 2 cups leeks
  • 3 tablespoons olive oil
  • + 3 more ingredients
    • ½ cup rème frache or sour cream
    • 12 large eggs (preferably organic)
    • Wedge of Parmesan cheese

Preheat oven to 400°F. Place bread in medium bowl. Drizzle oil over, tossing to coat. Scatter bread pieces on small rimmed baking sheet. Sprinkle lightly with sea salt. Bake until bread is golden brown, stirring often, 10 to 12 minutes. Cool on sheet. DO AHEAD: Can be made 2 hours ahead. Let stan...

View full recipe at Epicurious

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