Spring Leek & Sausage Egg Scramble
Also punched up with bright spring onions, these scrambled eggs are divine.
Ingredients:
8 eggs
½ pound breakfast sausage
¼ cup milk
1 cup chopped leeks, white and light green parts only
½ cup chopped spring onions
1 tablespoon freshly-chopped parsley
Sea salt and fresh ground pepper
Method:
1. Cook the breakfast sausage in a frying pan over medium heat, breaking the sausage into small pieces as it cooks with a wooden spoon or spatula. Once cooked through, add the spring onions and leeks and cook, stirring constantly, for about 2-3 minute, until both are softened and fragrant.
2. Crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then whisk together with the milk, seasoning generously with salt and pepper. Add eggs to the frying pan and mix with the sausage, onion and leek mixtures, cooking until set to your desired taste. Serve immediately.
Odd to the Egg Recipes
Eggs are one of the world’s finest gifts to the cook, delicious served scrambled, poached, boiled or fried. Thus, this week’s delivery is devoted to the glorious egg, and two different varieties at that, with farm-fresh chicken eggs from Bella Luna and rich, silky duck eggs. Also filled with an assortment of egg-friendly pairings—multigrain bread, farm-fresh herbs and smoky, nitrate-free bacon—plus a bevy of fresh spring produce that includes asparagus, cauliflower, baby leeks, and rhubarb, this box will help you craft the perfect egg no matter what size you choose.
Here are a few recipe ideas for the week:
Mushroom & Asparagus Eggs Benedict
Served over toasted bread, this eggs Benedict is truly stunning.
Caramelized Bacon
This incredibly simple recipe always gets rave reviews from our guests!
Poached Duck Egg Salad with Frizzled Leeks
The lovely runny egg yolk becomes the vinaigrette for this beautiful salad topped with frizzled leeks.
Frizzled Leeks
These crispy leeks are a wonderful garnish for salads, soups or main dish proteins like beef or pork.
Whole-Roasted Cauliflower
This dish can’t be beat for presentation, served whole and topped with olive oil and sea salt.
Brunch Time Recipes
Put on a pot of locally-roasted coffee and perk up your taste buds with this week’s selection of spring-fresh brunch fare. Featuring organic breakfast sausages from Skagit River Ranch, freshly-baked cinnamon-raisin bread, that aforementioned coffee from Whidbey’s own Island Time Coffee, and, of course, farm-fresh eggs from our heritage breed hens, the delivery also includes smoky Scamorza cheese, Northwest grown hazelnuts, and Meyer lemons, plus such spring favorites as baby red beets, watermelon radish, leeks and rainbow Swiss chard. Rise and shine, it’s breakfast time!
Here are a few recipe ideas for the week:
Sausage, Sweet Onion & Leek Scramble
This hearty scramble will fill you up to start your day.
Vanilla Bean French Toast
Prep this fragrant French toast the night before, and then bake it in the oven right before brunch—easy, peasy!
Maple-Spiced Apples
These fragrant apples are wonderful served on top of pancakes, waffles or French toast.
Fingerling Potato ‘Homefries’
These creamy, rustic potatoes are flecked with fresh parsley and red pepper flakes for heat.
Quick-Pickled Watermelon Radishes
These quick and easy pickled watermelon radishes add bright flavor to all sorts of dishes, along with a beautiful burst of color.
