Scrambled eggs with leeks and speck

Ingredients

For 1 serving

• Eggs2
• Egg whites1
• Leek70 g
• Speck20 g
• Extra virgin olive oil1 teaspoon
• Rye bread1
• Black pepperto taste

Contains: gluten, eggs,

In season: October – March

Method

1. Trim the roots and tough green part of the leek, halve it lengthways, rinse between the layers and slice thinly; cut the speck into strips.
2. Heat the oil in a non-stick frying pan over medium-low heat, add the leek with a splash of water and soften for 6 minutes, until tender and translucent.
3. Add the speck and fry for 1 minute, until translucent; meanwhile beat the eggs and egg white and put the rye bread on to toast.
4. Lower the heat, pour in the eggs and stir with a spatula for 2–3 minutes, until creamy; finish with pepper (no salt, the speck is enough).
5. Serve with the toast.