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

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