Est. 2011

February 17, 2015

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Recipe | Breakfast Toast with Scrambled Eggs, Sautéed Leeks, Taylor Ham, & Feta Cheese

 

 

 

 

 

 

 

 

 

 

 

 

So I think Joy and I are going to make this Monday breakfast thing a tradition…she comes over to my house with some ingredients, we see what ingredients I have, we experiment a bit, style and photograph a ton, drink several cups of coffee, and have some great conversation. And the next day, we’ll both share a recipe on our blogs from our time together. It’s so incredibly fun and inspiring to create beauty with this lady! And she’s so patient with Zoe and Naomi. And she brings me Ceremony coffee. She’s clearly a keeper. 🙂

Today we’re sharing the recipes for broiled citrus and a hefty breakfast sandwich on homemade crusty bread with scrambled eggs, sautéed leeks, Taylor ham, and feta cheese. I’m finding more and more satisfaction in recipe developing these days. I’m certainly no professional, but it’s fun to be inspired by old cookbooks, restaurant menus, what’s in season, and then create your own recipes!

I started the bread for our little feast on Sunday night. By the time Joy arrived Monday morning, it had been rising for almost 20 hours, and it was SO ready to go into the oven. It came out so soft and crusty and perfect (not my doing….baking in a cast iron Dutch oven is wonderful)! I used my friend Tia’s recipe for easy crusty bread; it’s so much easier than I ever thought bread baking could be. Also, I’m a little late hopping onto the leek train, but I’m officially obsessed. They have so much flavor and really make this sandwich. I could eat an entire bowl of sautéed leeks.

Breakfast Toast with Scrambled Eggs, Sautéed Leeks, Taylor Ham, and Feta Cheese

Ingredients
2 slices bread for toast
1 leek stalk, washed and sliced into rounds (just using the white and bright green parts)
1 tsp fresh thyme leaves
2 tbsp salted butter
4 eggs
1/2 and 1/2 for eggs
Herbs de provence sea salt
Taylor ham
Feta cheese
Salt and pepper to taste

Directions
First, preheat the oven to 350 degrees F. Then slice cut 4 slices of Taylor ham, make 3 darts the sides, and place on baking sheet. Cook in oven until slices begin to crisp, about 10 minutes.

Melt butter in a cast iron frying pan, then add leeks and sauté for about 5 minutes. When almost wilted, add thyme leaves and a bit of salt and pepper. Sauté for another 3 minutes and set aside.

Prepare eggs for scrambling (or make fried eggs….I just prefer my yolks to be cooked). I like to scramble my eggs with a bit of 1/2 and 1/2 and some herbs de provence sea salt.

Once everything is ready, assemble your open-faced sandwich…leeks, Taylor ham, eggs, feta, and a bit of salt and pepper to taste.

ENJOY with some coffee and broiled citrus. And a friend. Head over to Joy’s blog for the recipe for the broiled winter citrus!

Photos by Joy Jaynes of Mornings Like These, Styling by Rebeca Gallop for our Monday Breakfast Series

  1. Kriste

    February 17th, 2015 at 3:59 pm

    mmm- I LOVE feta and eggs together. Absolutely delicious! I've never tried broiling citrus, but I will definitely be picking up some ingredients to try!

  2. Chelsea

    February 17th, 2015 at 5:58 pm

    How beautiful! These shots are so stunning and I can only imagine what a wonderful breakfast this was. I'm always so inspired after visiting A Daily Something.

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