Scrambled Eggs With Leeks, Fava Beans, Crispy Breadcrumbs, And Parmesan

• 1 1/2 cups coarsely torn French bread
• 3 tablespoons olive oil
• Fine sea salt
• 1 cup peeled fresh fava beans or frozen (double-peeled)
• 12 large eggs (preferably organic)
• 1/2 cup creme fraiche or sour cream
• 1/2 teaspoon fine sea salt
• 2 tablespoons (1/4 stick) butter
• 2 cups chopped leeks (white and pale green parts only; from 2 large)
• Wedge of Parmesan cheese

1. Preheat oven to 400u0b0F. 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:
2. Cook fava beans in medium saucepan of boiling salted water until tender, about 14 minutes. Drain. Whisk eggs, creme fraiche, and 1/2 teaspoon sea salt in large bowl to blend.
3. Melt butter in heavy large skillet over low heat. Add leeks. Saute 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.
4. Transfer egg mixture to platter. Sprinkle with crispy breadcrumbs. Grate Parmesan cheese over and serve.

bread, olive oil, salt, beans, eggs, creme fraiche, salt, butter, leeks, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/scrambled-eggs-with-leeks-fava-beans-crispy-breadcrumbs-and-parmesan-358234 (may not work)