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Scrambled Eggs with Leek and Sauce

Scrambled Eggs with Leek and Sauce

  • Prep

    10 m
  • Cook

    5 m
  • Ready In

    15 m
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A quick, easy and not fancy recipe for the hungry person.

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Nutrition

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  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 11g
  • 4%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 423 mg
  • 141%
  • Sodium:
  • 392 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Return skillet to heat and add garlic. Saute garlic briefly then add tomato sauce. Pour warm sauce over eggs and serve.
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Reviews

CIRCUSGEEK
10

CIRCUSGEEK

10/28/2008

I liked it. It was cheap, filling and flavorful. It wouldn't be a stretch to add other veggies like sauteed spinach and mushrooms to it. I will definitely make this again.

merlion
9

merlion

11/15/2011

You must be a leek fan to enjoy this. It isn't bad and an easy breakfast to make ahead. The first time I made as it written and didn't like how raw tasting the leek was. The second time I made it, I cooked the leek first in a skillet till it is tender, then poured in the eggs to scramble together. I prefer that better.

andrea
8

andrea

9/24/2006

an easy way to use up leeks when it seems like a shame to throw even that little bit away! takes about 10 minutes to make and is a nice quick dish.

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