Spring Garlic Fried Eggs
Green garlic, also known as spring garlic, young garlic, baby garlic, and garlic shoots, is sometimes thought of as a culinary secret. It is immature garlic that hasn’t yet developed its garlic bulb and has a much milder flavor than the mature bulbs, yet still has that distinct garlic flavor. It can be used in any recipe in place of regular garlic and it can take the place of scallions as well. The edible bulbs and green stalks have a nutty-oniony flavor that is great fresh or cooked. They do not need to be peeled before use. This recipe is from the author of the blog site “the crepes of wrath”.
• 2 eggs
• 1 tablespoon unsalted butter
• 1 large stalk spring garlic, thinly sliced
• 2 scallions, thinly sliced, or substitute 1 stalk spring
• red pepper flakes, for garnish
• ground black pepper, for garnish
Heat your butter in a small pan over medium-high heat, stirring frequently, until the butter has browned and has a nutty aroma, about 3-5 minutes. Add in your sliced spring garlic and scallions and reduce the heat to medium. Stir until both vegetables have wilted and caramelized a bit, another 3-5 minutes. Crack your eggs into the pan and cook until the whites are set and the yolks are still wiggly. You can poke the eggs whites around the yolks to speed up the cooking process. Work a spatula around the eggs to loosen them, then place onto a plate and garnish with red pepper flakes and freshly ground black pepper.