Scrambled Eggs with Leeks, Fava Beans, Crispy Breadcrumbs, and Parmesan

Ingredients

• 1.5 cups coarsely torn bread french
• 2 tablespoons butter ()
• 0.5 cup crème fraîche sour
• 12 large eggs organic (preferably )
• 1 cup fava beans or fresh frozen peeled (double-peeled)
• 2 cups leeks white green chopped ( and pale parts only; from 2 large)
• 3 tablespoons olive oil 
• 8 servings wedge of parmesan cheese 
• 0.5 teaspoon sea salt fine

Equipment

• bowl
• frying pan
• baking sheet
• oven
• spatula

Directions

1. Preheat oven to400°F.
2. Place bread in medium bowl.
3. Drizzleoil over, tossing to coat. Scatter breadpieces on small rimmed baking sheet.
4. Sprinkle lightly with sea salt.
5. Bake untilbread is golden brown, stirring often, 10 to12 minutes. Cool on sheet. DO AHEAD: Canbe made 2 hours ahead.
6. Let stand at roomtemperature. Rewarm 3 minutes in 350°Foven before using.
7. Cook fava beans in mediumsaucepan of boiling salted water untiltender, about 14 minutes.
8. Drain.
9. Whiskeggs, crème fraîche, and 1/2 teaspoon seasalt in large bowl to blend.
10. Melt butter in heavy large skillet overlow heat.
11. Add leeks. Sauté until tenderbut not brown, about 10 minutes.
12. Sprinklelightly with sea salt.
13. Mix in fava beans.Increase heat to medium-high.
14. Add eggmixture. Stir with heatproof spatula untileggs are almost set but still creamy, 3 to4 minutes. Season with pepper.
15. Transfer egg mixture to platter.
16. Sprinklewith crispy breadcrumbs. Grate Parmesancheese over and serve.
17. Per serving: 354.4 calories,
18. 2 % calories from fat, 21.7 g fat,
19. 1 g saturated fat,
20. 5 mg cholesterol,
21. 1 g carbohydrates,
22. 5 g total sugars,
23. 4 g net carbohydrates,
24. Bon Appétit