• Leek, Tarragon, Chevre Scramble•

Serves 4

• 1 1/2 cups thinly sliced cleaned leaks

• 2 tablespoons coconut oil

• 8 large eggs

• 1/2 teaspoon fine sea salt

• 1/4 teaspoon freshly ground black pepper

• 3 tablespoons chevre (soft goat cheese)

• 1 teaspoon chopped fresh tarragon

Directions:

Step 1: Heat a large cast-iron or other reasonably non-stick skillet over medium-low heat for 5 minutes. Put in the leaks and 1 tablespoon of the coconut oil, shaking the pan to coat the leeks. Cover and sweat until the leaks are soft and translucent, 3 to 4 minutes. Transfer the leeks to a plat and reserve. Place the pan back over medium heat.

Step 2: Using a fork, whip the eggs, salt and pepper. Place the remaining 1 tablespoon of coconut oil in the pan, then pour in the eggs. Slowly cook the eggs, stirring periodically with a rubber spatuala or wooden spoon so they are cooked evenly. When the eggs are barely set and still glistening and moist, fold in the leeks.

Step 3: Remove the pan from the heat and fold in the chevre and tarragon. Serve hot.

Options: Fresh spring ramps can be used in place of leeks. For a dairy-free or paleo version, omit the chevre.