Easy Weekend Breakfasts – leeks and eggs

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Some weekends it seems to blustery to go outside, and you just want to cuddle, watch movies, listen to NPR and have breakfast in. This is one of my “special” breakfasts. It doesn’t take long, but long enough that I want to save it for a weekend occasion. No real recipe – just sauteed leeks and garlic, farm, fresh eggs in a soft scramble, and topped with a yogurt sauce and lemon zest. A buttermilk biscuit on the side (rescued from the Thanksgiving freezer leftovers). Some arugula, dressed lightly in lemon juice and olive oil. Everything sprinkled with a large-grain, high quality sea salt. A mug of coffee. This American Life. My honey, and no plans. Perfect.

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veggicurious

Erin Gautsche cooking in and eating out, traveling and learning; curious and vegetarian.

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