Garlic scapes and egg

June 18, 2012  • 

 

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:
  1. 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

  1. Belinda @zomppa says:

    So simple but simply perfect!

  2. Margaret says:

    I love making scrambled eggs with little add-ins. If I find garlic scrapes… otherwise, green onions it is.

  3. 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.

  4. Rosa says:

    A tasty combination! What a gorgeous home.

    Cheers,

    Rosa

  5. 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!

  6. Christine @ Fresh says:

    I wonder why garlic is not more common in Lebanon. I like that this recipe uses the greens. It looks delicious.

  7. Banana Wonder says:

    We get lots of garlic from China as well. Good find with these local scapes!

  8. domi says:

    Un plat qui me va comme un gant car j’adore l’ail… Bisous et belle journée

  9. Cherine says:

    A lovely combination! This must taste so good!

  10. 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

  11. 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.)

    • 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

  12. 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

  13. 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!

  14. 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!

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