Garlic scapes are the curly tops of garlic, available only in mid to late June when they are harvested to basically re-divert energy into growing the bulb. Since they are so seasonal and I am reading a book about eating locally for my book club, I thought it would be nice to share some of the recipes I love to use. I literally buy pounds of it to make and freeze pesto (click here for my garlic scape and almond pesto recipe), but another great way to use up scapes is to flavor scrambled eggs! Inspired by a great lebanese recipe I found that makes it into a “hash“, it’s a quick and easy way to make a delicious breakfast. It’s so good in fact, it was eaten up before I could take a picture! I would suggest serving it with a side of bread (Hoboken Farm’s “peasant bread” is fantastic with it–and found at pretty much all of the farmers markets in Jersey City) and even a sliced tomato with a little bit of salt.
- 6 eggs
- 1/2 – 3/4 cups of finely chopped garlic scapes (the more you use, the stronger the flavor)
- 1/2 small onion or 1 garlic green
- olive oil
- salt and pepper to taste to taste
Beat the eggs in a small bowl and set aside. In a pan, add enough oil to caramelize the onions or garlic green. Next add the garlic scapes and cook for about 2 minutes. Next add the eggs and scramble, cooking to your liking (We leave them a little runny because there is nothing worse to me than dry scrambled eggs!). Add salt and pepper to taste. And enjoy!