Melted Leek & Tarragon Brouillade with Sliced Avocado

Instructions

1. 1

   Thoroughly wash the sliced 2 large leeks (white and light green parts only) in a bowl of cold water to remove any hidden grit. Lift them out with your hands and pat them completely dry with a clean kitchen towel.

   5 min

   Tip: Leeks are notoriously sandy. Lifting them out of the water instead of pouring the bowl into a colander ensures the dirt stays at the bottom.

2. 2

   Place a non-stick or well-seasoned skillet over medium-low heat. Add 1.5 tbsp unsalted cultured butter and let it melt until it foams slightly. Add the clean 2 large leeks (white and light green parts only) and a pinch of Flaky sea salt. Sauté gently, stirring occasionally, until the leeks are meltingly soft but not browned. Pour in the 2 tbsp dry white wine and let it bubble away until the pan is almost dry.

   10 min

   Tip: The goal is to sweat the leeks, not fry them. If they start taking on color, turn your heat down.

3. 3

   While the leeks are doing their slow dance, crack the 6 large pasture-raised eggs into a mixing bowl. Whisk them vigorously until no streaks of egg white remain. Prep your 1 ripe Hass avocado, 1 tbsp fresh tarragon, 1 tbsp fresh chives, and 1 oz fresh goat cheese (chèvre) so everything is ready to go.

   5 min

   Tip: Having your ingredients prepped (mise en place!) is crucial because once the eggs start cooking, you won't have time to chop herbs.

4. 4

   Once the wine has evaporated from the leeks, turn the heat down to low. Add the remaining 1.5 tbsp unsalted cultured butter to the pan. As soon as it melts, pour in the 6 large pasture-raised eggs. Let them sit undisturbed for just 10 seconds, then use a silicone spatula to begin gently folding the eggs from the outside edge toward the center. It should look like ribbons of custard forming.

   3 min

   Tip: Patience is your best friend here. Constant, gentle folding over low heat creates the velvety texture that separates a brouillade from a diner scramble.

5. 5

   When the eggs are about 80 percent set and still look delightfully wet and glossy, immediately pull the pan off the heat. They will continue cooking from the residual heat of the pan. Gently fold in the 1 oz fresh goat cheese (chèvre), the 1 tbsp fresh tarragon, and half of the 1 tbsp fresh chives.

   2 min

   Tip: Never wait until the eggs look 'done' in the pan, or they will be dry by the time they reach the plate.

6. 6

   Divide the creamy leek and egg mixture between two warm plates. Fan half of the sliced 1 ripe Hass avocado beautifully beside each serving. Garnish the plates with the remaining 1 tbsp fresh chives, a generous grind of Black pepper, and a final sprinkle of Flaky sea salt.

   2 min

   Tip: Warming your plates briefly under hot water (and drying them) keeps the eggs perfectly warm while you serve.