Sautéed Leeks and Scrambled Eggs

This tasty, filling keto-friendly breakfast just may become your fall favourite. Serves 2.

Ingredients

2 tbsp butter, divided
Leeks, white and pale green parts only, thinly sliced
3 tsp thyme, divided
5 large eggs
2 tbsp cream
Salt and pepper

Directions

Heat 1½ tbsp butter in skillet over med-high heat. Add leeks and salt, cook, stirring until leeks start to brown (~10 min). Remove from heat, stir in 2 tsp thyme, season with pepper. Whisk eggs, ½ tsp salt and cream in a med bowl. Melt ½ tbsp butter in skillet, add eggs and let them sit 1-2 min until they begin to set. Gently push eggs from one edge of the skillet to the other, allowing the uncooked egg to spill into the cleared surface. Repeat until eggs are almost set ~ 4-5 min. Sprinkle with 1 tsp thyme and serve with leeks.