1/4 cups chopped leeks, rinsed
1-2 tbsp. butter
3 extra large eggs
large splash of cream
pinch of kosher salt
pinch of freshly ground pepper
pinch of freshly ground nutmeg
splash of white wine (I used vermouth)
1/2 cup finely shredded Swiss cheese
(1/4 cup crumbled cooked bacon - optional)
Melt butter in a large non-stick skillet. Add chopped leeks and saute until just beginning to brown. Crack eggs into a bowl and beat until well combined. Add salt, pepper, nutmeg, vermouth and finely grated Swiss cheese; stir to combine. Pour egg mixture into skillet with sauteed leeks and cook over medium low heat, stirring gently until eggs are softly cooked. Serve immediately!
Note: Cooked eggs could also be served in blind-baked mini pie shells or puff pastry cups.
