Wishing you had a a way to dress up your scrambled eggs? Wondering what to do with that green garlic you got in your CSA stash or scored at your local farmers market? (I got mine in my E.A.T. South CSA bag this week.) Look no further. This three-ingredient recipe for Green Garlic Eggs comes together in minutes, solving both dilemmas with ease.
But first, let’s discuss green garlic. What is it? It looks like a giant scallion and is simply the immature version of regular, full-grown garlic, pulled from the ground before it's had a chance to become a head made up of multiple cloves. It has a much milder garlic flavor, with a bit of freshness to it. It’s only available in the spring around here, and once you’ve had it, it gives you just one more thing to look forward to this time of year.
Don’t have any green garlic? Well, you’re out of luck. There isn’t really any substitute, nothing that will give you the same delicate garlicky taste. But if you do, here’s a great way to take advantage of its flavor-enhancing effects and give your eggs a subtle, savory boost.
Green Garlic Eggs
- 1 tablespoon butter
- 4 eggs
- 3 tablespoons green garlic, sliced in thin rounds
- salt and pepper to taste
Tip: Like you would with a scallion, cut off the stringy end and some of the white part and then slice the green garlic crosswise.
Whisk the eggs together in a bowl. Heat butter in a medium skillet, and when it starts to foam, add the green garlic. Cook, stirring constantly for 1 minute. Pour in the eggs and scramble lightly. Cook until desired doneness. Sprinkle with salt and pepper.