| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
French |
Cheese/eggs, French |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 4 |
md |
White part only leek |
| 2 |
tb |
Butter |
| 20 |
|
Beaten to blend egg |
| 8 |
oz |
Cut in small pieces cream cheese |
| 1 |
tb |
Minced mint |
|
|
Salt pepper |
|
|
Sprigs mint |
INSTRUCTIONS
Melt 3 tablespoons butter in heavy large skillet over low heat. Thinly
slice leek and add, cover and cook, stirring occasionally, until soft,
about 20 minutes. Uncover and continue cooking, if necessary, until all
liquid evaporates; do not brown. Remove leek from skillet.
Melt 2 tablespoons butter in same skillet over low heat. Add eggs, room
temperature cream cheese, fresh mint*, salt and freshly ground pepper and
cook, stirring with whisk or fork, until egg begins to set. Stir in leek
and cook until mixture forms soft curds. Taste and adjust seasoning. Turn
out onto heated platter. Garnish with fresh mint sprigs.
* Can substitute 1 tsp. dried mint, crumbled
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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