Nita and I don't remember ever having leeks until the past few years. We have grown to really like them. We had this for breakfast today and agreed it is very good as I amended what I had found. And we think it is very versatile in that you can add any type of peppers or meat to it as you choose. As with most of my recipes this one is for 2, so multiply if you are feeding more than 2.
Ingredients:
- 1/4 lb. small potatoes, any kind - about 2 potatoes
- 4 eggs
- 1/8 cup milk
- 1/4 cup heavy (or whipping) cream
- sea salt and black pepper to taste
- 1 tbsp. chopped chives
- 1 tsp. butter
- 1 large or medium leek (white and pale green parts only - wash very well)
Directions:
- Preheat oven to 350
- Boil potatoes whole for about 8 minutes
- Drain potatoes and cut into 1/4 inch slices
- Whisk eggs, milk, cream, salt, pepper, chives together
- Melt butter in cast iron skillet on stovetop
- Add leeks and brown about 5 minutes
- Reduce heat under skillet to medium
- Scatter potatoes in skillet and cover with the egg mixture
- Place skillet in oven and bake until edges are puffed and golden brown - about 20 minutes or to your liking
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