I particularly dislike scrambled eggs. Flavorless egg curds? It does nothing for me. However, this recipe from the Bon Appétit April issue stood out to me immediately.
It was while I was still looking for recipes using leeks. I have also been wanting make something with fava beans. The huge Fava bean pods at the Farmers Market have been enticing me, I'm not sure why. I have a tendency to become fixated on random things for no discernable reason.
After making this dish I have to admit that it is entirely possible I will NEVER EVER cook with fava beans again. They were very high maintenance, and I think lima beans would be pretty much the same.
I cut the recipe in half, but other then that I pretty much followed it. Thats pretty unusual for me, I can't really explain it. It's probably because I don't make scrambled eggs on my own.
Scrambled Eggs with Leeks, Fava Beans, Crispy Breadcrumbs, and Parmesan Cheese
Adapted from Bon Appétit, for 4 servings
(Recipe mostly split in half, I didn't decrease the amount of fava beans)
For the Breadcrumbs:
1 cups good quality bread torn in small pieces (recipe calls for French bread but I used sourdough)
1 - ½ tablespoons olive oil
Fine sea salt
For the Eggs:
1 tablespoons (1/4 stick) butter
1 large leek, white and light green parts only, chopped and rinsed
1 cup peeled fresh fava beans or frozen (double-peeled)
6 large eggs (preferably organic)
¼ cup crème fraîche or sour cream
a couple dashes of fine sea salt
Wedge of Parmesan cheese
Thoroughly coat torn bread with olive oil and a pinch of salt
Spread evenly on a baking sheet and bake at 400° for 12-18minutes, until they are golden and crispy
Meanwhile, bring a pot of water to boil. Once boiling, add the peeled fava beans and cook for approx. 14 minutes or until tender
In a large bowl, whisk eggs with cream and salt
Melt butter over low heat in a large skillet or sauce-pan
Add leeks and sauté until tender, about 10 minutes
Stir in fava beans and increase heat to medium-high, then pour egg mixture into pan
Let sit (without stirring) until edges start to set. Then use a heat-proof spatula to gently stir mixture. Keep repeating, stirring more often as the eggs become more cooked
(There are good tutorials for easil;y making perfect scrambled eggs at Bon Appetit or Smitten Kitchen)
When eggs are still slightly creamy and a tad wet-looking, remove from heat and transfer to a serving dish
Top with crispy breadcrumbs and grated parmesan cheese
So, like I said before, I usually find scrambled eggs pretty gross. These were an exception! I may have to re-evaluate the opinion completely. They tasted better then I ever knew scrambled eggs could taste.
I can't say EXACTLY why these are sooooo good, but I think it is worth substituting sour cream for milk in a plain batch, they may be what made the difference.