French Scrambled Eggs

Title:
French Scrambled Eggs

Yield:
6 Servings

Categories:
French




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






 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