Pan-toasted garlic-chive croutons
My farmer asked me if I wanted some garlic chives the other day and I had to pause for a moment. I love garlic and I love chives, but the time I got a little too adventurous with some “urban foraging” almost made me say no. I was living in Charleston, SC, and I saw what I thought was wild garlic growing in a field next to our house. The chives were delicate and small and smelled strongly like garlic, or at least a really strong onion. I have since gotten smarter about foraging, but this time I didn’t consult any foraging guide, just my nose. I plucked with abandon, chopped, and triumphantly topped a baked potato with my field find. It tasted a little acrid, but I was (too) proud of my survival skills so I finished it up. Afterwards I felt mildly sick to my stomach. Nothing serious thankfully, but it had the effect of turning me off of cultivated garlic chives. I’d still like to know what I ate!
So, ten years later, I agreed to give it a go again. I am so glad that time heals wounds, and apparently, taste memories as well.
A new farmer’s market
opened up close to my neighborhood, so I have been finding lots of different uses for the free-range eggs that I bought. I used chicken in this case, but goose eggs make an extremely tasty scrambled as well. I have been making this egg recipe for years. The croutons have the ability to “fake” a meat addition to the eggs, and it also stretches the eggs when you are running low or need to feed a crowd.
Scrambled Eggs with Garlic-Chive Croutons
2-3 slices of bread (pictured is Udi’s Whole Grain GF bread, any will do), cut into cubes or torn
large pat of butter
dash of sea salt
garlic chives, about 2-3 long leaves per egg, chopped
Melt the butter in a pan over medium heat. Toss the bread in the butter, sprinkle with salt, and stir. After a minute or two, add the garlic chives and keep stirring until the bread is toasted and the chives are dark green. Set aside.
6 – 8 eggs
dash of sea salt
fresh ground pepper
water (or milk), about 1-2 Tbsp. (optional)
Whisk the eggs vigorously, add salt and pepper and pour into the pan used to make the croutons. When half-way set, add the croutons and finish cooking until set. Top with a few chopped fresh garlic chives.