Scrambled Eggs with Leeks, Fava Beans, Crispy Breadcrumbs, and Parmesan
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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This sophisticated take on scrambled eggs with leeks and broad beans is a wonderful way to elevate a humble brunch into a restaurant-quality meal. The combination of creamy eggs, silky sautéd leeks and vibrant broad beans offers a beautiful contrast in textures. Adding a layer of golden, home-made breadcrumbs and a sharp grating of Parmesan provides a savoury depth and crunch that transforms the dish into something truly special.
Ideal for a leisurely weekend breakfast or a light vegetarian lunch, this recipe relies on high-quality ingredients like organic eggs and fresh greens. If broad beans are out of season, double-peeled frozen beans work perfectly well, ensuring you can enjoy this nutritious, protein-rich dish throughout the year. Serve it immediately while the crumbs are perfectly crisp.
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Ingredients for Scrambled Eggs with Leeks, Fava Beans, Crispy Breadcrumbs, and Parmesan
350ml coarsely torn French bread
3 tablespoons olive oil
Fine sea salt
240ml peeled fresh fava beans or frozen (double-peeled)
12 large eggs (preferably organic)
120ml crème fraîche or soured cream
1/2 teaspoons fine sea salt
2 tablespoons (1/4 stick) butter
450g chopped leeks (white and pale green parts only
from 2 large)
Wedge of Parmesan cheese
How to make Scrambled Eggs with Leeks, Fava Beans, Crispy Breadcrumbs, and Parmesan
Back to contentsPreheat oven to 204°C. Place bread in medium bowl. Drizzle oil over, tossing to coat. Scatter bread pieces on small rimmed baking sheet. Sprinkle lightly with sea salt. Bake until bread is golden brown, stirring often, 10 to 12 minutes. Cool on sheet. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm 3 minutes in 177°C oven before using.
Cook fava beans in medium saucepan of boiling salted water until tender, about 14 minutes. Drain. Whisk eggs, crème fraîche, and 1/2 teaspoons sea salt in large bowl to blend.
Melt butter in heavy large skillet over low heat. Add leeks. Sauté until tender but not brown, about 10 minutes. Sprinkle lightly with sea salt. Mix in fava beans. Increase heat to medium-high. Add egg mixture. Stir with heatproof spatula until eggs are almost set but still creamy, 3 to 4 minutes. Season with pepper.
Transfer egg mixture to platter. Sprinkle with crispy breadcrumbs. Grate Parmesan cheese over and serve.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historia del artículo
La información de esta página ha sido revisada por médicos cualificados.
28 Enero 2026 | Publicado originalmente
Autores:
Editores de recetas del Reino Unido
Revisado por expertos
Editores de recetas del Reino Unido
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