Chive Blossom Eggs (ME)

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This is a seasonal variation on the Simple Two Egg Scramble I posted previously. This time of year, my chives start to blossom. The blooms need to be pulled off to keep the plant from dying back and going to seed, particularly if I want fresh chives all Summer. The full blossoms are too much in one bite, but they easily pull apart to delicate purple blossoms that mix beautifully with eggs (as well as salads, bruschetta, meats, vegetables and other dishes). You can see the small individual blossoms in the photograph here. Blossoms can be kept in a small ziplock bag in the fridge for a week or so for future use.

  • INGREDIENTS
    2 Farm Fresh Eggs*
    3 Tbsp Milk or Half and Half
    4 Chive Blossoms, divided into small blooms
    Fresh Ground Sea Salt
    Fresh Ground Pepper
    1 Tsp Olive Oil
    1 Tbsp Butter
    4 Tbsp Goat Cheese

    *This recipe can be multiplied as needed for larger groups. You can also add other veggies, spices and cheeses into the eggs. Salsa, sour cream, etc. can also be used as optional toppings. But less is more when cooking to enhance the delicate flavors of chive blossoms.

    DIRECTIONS
    1. In a small bowl thoroughly whisk eggs, milk (or half and half), salt and pepper to flavor. When whisking be sure to whisk upwards, away from the bowl, to aerate eggs for fluffiness. Stir in Chive Blossoms.
    2. In a medium, non-stick skillet heat olive oil and butter over medium low heat.
    3. When warmed, add eggs.
    4. Stir eggs constantly on low heat to keep fluffy.
    5. As eggs start to cook through, add pieces of goat cheese. Continue to stir until eggs are cooked through and cheese is melted.
    6. Remove from heat, put eggs on a plate. Serve with whole wheat toast, fruit or your other breakfast favorites. Enjoy!

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    3 Replies to “Chive Blossom Eggs (ME)”

    1. Just found your blog thru Emily over at Vita Nostra…my hubby and I were sitting in the yard last night and were talking about our chives which are in full bloom and what we might do with them…now I know!! These sound very yummy!!!

      1. I’m so happy you found me through Emily’s site! I’m looking forward to checking out the recipes on your blog (for my readers, http://www.thehairypeachblog.blogspot.com). Since you mention you love good food and wine on your site, I thought you would appreciate this quote I posted to Facebook earlier this week: “Drinking good wine with good food in good company is one of life’s most civilized pleasures.” -Michael Broadbent
        Have a wonderful Memorial Day weekend! 🙂

      2. And I should mention, I’ve been eating these eggs every morning for a week and haven’t grown tired of them. I do change it up some and just sprinkle the chive blossoms on top of fried eggs, and flip and cook them right into the whole egg. Then add a little cheese to the top and serve on toast. Good stuff!

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