Garlic scapes and egg
June 18, 2012 • Category: Main Dish
Fresh garlic is not a common sight, even in Lebanon where so much of the garlic available in stores is imported from China. These came from Ibrahim’s cart (see previous post) and were so fresh, we used the stems to make a delicious hash with eggs. It may not look like much but the taste was so incredible it was inhaled in minutes.
The garlic cloves did not have yet that nasty green root inside. The scapes were not cut off, they were just left on the plant and we used them to make this easy and quick dish.
Find great ideas for garlic scapes here.
For info on garlic scapes, click here.
NOTE: You could make this dish with green onions.
INGREDIENTS: 4 servings
- 1 bunch of garlic scapes or green onions (about 2 cups chopped fine)
- 4 eggs
- olive oil, as needed
- salt, pepper
- 1 clove of garlic, mashed (optional)
METHOD:
- Slice the garlic scapes or green onions fine; heat a couple of tablespoons of olive oil in a skillet and fry till softened; add the mashed garlic if desired and the eggs (previously beaten lightly in a bowl). Stir to cook the eggs and when scrambled, serve.
Comments
20 Comments • Comments Feed
Belinda @zomppa says:
So simple but simply perfect!
On June 18, 2012 at 1:29 pm
Margaret says:
I love making scrambled eggs with little add-ins. If I find garlic scrapes… otherwise, green onions it is.
On June 18, 2012 at 1:30 pm
Jean says:
It looks great to me, especially with the fresh ingredients you used. I love scrambled eggs with some kind of green in it and your dish fits the bill.
On June 18, 2012 at 1:34 pm
Rosa says:
A tasty combination! What a gorgeous home.
Cheers,
Rosa
On June 18, 2012 at 1:43 pm
sue says:
I’m fascinated by this, I just bought fresh garlic, but had no idea you could slice up the stems like this. Cooking them with eggs is brilliant!
On June 18, 2012 at 5:30 pm
Christine @ Fresh says:
I wonder why garlic is not more common in Lebanon. I like that this recipe uses the greens. It looks delicious.
On June 18, 2012 at 9:57 pm
Joumana says:
@Christine: Garlic is in every Lebanese dish, it is just that China is so competitive price-wise.
On June 19, 2012 at 4:36 am
Banana Wonder says:
We get lots of garlic from China as well. Good find with these local scapes!
On June 18, 2012 at 11:31 pm
domi says:
Un plat qui me va comme un gant car j’adore l’ail… Bisous et belle journée
On June 19, 2012 at 12:44 am
Cherine says:
A lovely combination! This must taste so good!
On June 19, 2012 at 8:27 am
weavethousandflavors says:
I remember Mum buying fresh garlic for pickles and using the leaves in all sorts of veggie dishes. Gosh these bring back memories. I love this simple dish – so nice with some buttered toast points 🙂
BTW I have to ask Joumana, any way I can request/induce/bribe you to bring back some zaa’tar for me when you return?? pretty please? :))
chow 🙂 DEVAKI @ weavethousandflavors
On June 20, 2012 at 8:25 am
Joumana says:
@Weavethousandflavors.com: I would bring you back a big sack of the best zaatar in Lebanon Devaki!!!!!
On June 20, 2012 at 9:30 am
Alaiyo Kiasi says:
I agree with Belinda that the recipe is “simply perfect”! I appreciate new recipes using eggs, and you’ve had two in a row! I’m wondering, the other two pictures, is that a hotel in Lebanon? (Just being nosey.)
On June 20, 2012 at 4:51 pm
Joumana says:
@Alaiyo: You are not being nosey, I should have mentioned it! I posted these on my FB wall, it is the home of a Lebanese architect and his family
On June 20, 2012 at 10:13 pm
hegguiberto says:
Joumana,
Here in California we get to eat fresh garlic late spring and mid summer then the rest of the year it is imported. I much prefer the fresh ones as you can also eat the leaves which are intensely flavorful. When you cook it leaves and bulks it becomes sweet and nutty. I bet this scramble tasted like heaven!
I love that you’ve been posting pics of your surroundings. Lebanon looks so beautiful.
Cheers,
Heguiberto
On June 24, 2012 at 10:49 am
Nuts about food says:
I just bought some fresh garlic (a pretty new thing here) and now I know what I will do with the scapes!
On June 26, 2012 at 3:05 am
Oui, Chef says:
Eggs scrambled with just about anything make for a rather sad looking dish, but the taste is what’s key and I am quite sure that this dish was a home run!
On July 3, 2012 at 1:46 pm