Alliummy Fried Eggs
I could have included even more varieties of allium in my eggs on Sunday morning, but thought that might be a little too show-offy. So here we have a simple saute of leek stalk, green garlic stalk and one green onion. You might choose to use the bulbs instead of the stalk, or include a garlic scape, or whatever allium varieties you have in the refrigerator.
You can use however much you want, and don’t be afraid of it being too strong because when you saute them, alliums get nice and sweet. You need only to be concerned about having enough egg to hold them together. Use an appropriately sized pan that will fit the number of eggs you’re cooking in order to help you determine how much to prepare.
Ingredients for two fried eggs:
3 inches leek stalk, sliced thin
1 small green onion, thinly sliced
3 inches green garlic stalk, halved and thinly sliced
1 T. olive oil
1 t. butter
2 eggs (feel free to scramble if you prefer)
salt, pepper, spices to taste
Put your skillet over a medium-high heat and prep your leek, onion and garlic. Add oil and butter to the pan and allow to heat, but don’t let them smoke or the butter burn. Add the alliums to the pan.
Clockwise from left: leeks, green onion and green garlic stalk
Saute, stirring occasionally, until they start to turn golden.
Carefully crack your egg over the top, allowing the whites to spread around all the pieces.
Spice it up! Cover with a tight fitting lid for a minute or two.
You may choose to eat your eggs just like this, or…
Maybe you want to add some cheese and put the cover back on to melt.
Serve over buttered toast.
Don’t forget the hot sauce!