Soft Scrambled Eggs and Creamy Leeks

Lately, I've been craving comforting foods, ones that require a few simple ingredients and fill the kitchen with homeyness.  This particular meal, from The Sprouted Kitchen, is perfection.  Leeks, the most beautiful and sensual of the onion family (mostly because they don't make me cry!), are combined with butter and a bit of cream until they reach the consistency of silk.  Eggs are scrambled softly and slowly in a cast iron skillet.  Both are put on a plate, and are delicious when served half-and-half on the same fork.
If possible, watch your determined husband create two baguettes out of thin air and serve this meal with  the fruits of his labor.  The only thing that smells better than caramelized, buttery leeks in the kitchen is freshly baked bread.
Oh!  And this meal is equally delicious when served for breakfast.  Just throwing it out there.

Soft Scrambled Eggs and Creamy Leeks (from The Sprouted Kitchen, Sara Forte, 2012)
Modified for a late-night dinner for two people who had a massive lunch; just multiply as needed depending on your own hunger
3 eggs
5 Tbsp. heavy cream
2 Tbsp. butter
Salt and pepper to taste
4 leeks, cleaned, halved, and sliced into thick half-moons

1. Heat 1 Tbsp. butter in cast iron skillet over medium-high.  Add leeks and cook, stirring occasionally, until golden brown.  Stir in 3 Tbsp. cream, and continue cooking until all liquid is absorbed.  Divide between two plates.
2. Whip eggs with remaining cream until light in color.  Add some salt and pepper.
3. Melt 1 Tbsp. butter in cast iron skillet over medium heat, and add eggs.  Allow eggs to set on the bottom, then use a wooden spoon to pull in uncooked portion to the middle.  Keep doing this until all eggs are set, then immediately put onto plate with leeks.
4. Enjoy!

Poached eggs and mushrooms

There are two parts to this meal posting. One involves my laziness, and the other other conveys my newfound respect for mushrooms. Yes, Mom and Haley, I can hear you gasping in surprise about that last part.
Do you ever feel like putting little to no effort into a meal? When I feel like that, eggs are at the top of my list. They are so versatile: poached, fried, scrambled, omeleted (can we turn that into a verb?), hard-boiled, there is no way I don't like them. They're quick and easy, and can be combined with almost anything to make a meal.
To add to this, John Paul has introduced me to the mushroom. I spent a lot of time complaining about how gross it is to eat fungus...then John Paul made duxelles, and my mind was changed. Mushrooms are complex and subtle, take on the flavor of whatever they're cooked with, and are especially delicious when sauteed until kind of caramelized. I'm still not crazy about them raw, but baby steps, my friends.
Enter this recipe. There are few ingredients, but it tastes like more, due to the heated tomatoes, homemade bread with bits of parmesan in it, browned mushrooms, and custardy eggs. Everything comes together beautifully, and it can be an impressive meal to throw together on short notice, or when you feel like something a step above cereal in terms of effort.
So this post only includes a picture or two because I didn't realize it was going to be a full meal until everything came together. It's surprisingly filling, so don't plan on a side salad or anything. On that end, check back on Thursday for the recipe for Parmesan bread that went along with this!

Poached Eggs with Mushrooms (adapted for two people from Real Simple)
1 Tbsp. vinegar, preferably white
4 eggs
2 thick slices bread, toasted
2 c. sliced mushrooms
1 tomato, sliced into four thick rings
Olive oil
Salt and pepper

1. In a deep, large pan, bring 3 inches of water to a simmer. Add vinegar.
2. In a different skillet, add 1 Tbsp. olive oil and heat over medium-high. Heat through on either side, about 1 minute per. Transfer to plate.
3. Heat another Tbsp. olive oil in skillet and add mushrooms. Brown for 7ish minutes, tossing occasionally.
4. While mushrooms are cooking, crack eggs carefully into simmering water, keeping yolks and whites intact. Cook about 3 minutes, until whites are completely opaque, then remove from water with slotted spoon.
5. Assemble: place 2 tomato slices on each slice of bread, followed by mushrooms and topped with eggs. Salt and pepper to taste. Smoked pimenton is optional.