My chives are the first spring herbs to blossom in my very first herb garden!
When we bought our first home this year, I couldn’t wait to start planting all kinds of herbs and vegetables to harvest for fresh ingredients. Lucky for us, the previous owners gave us a head start. They already had chives, rosemary, lavender and blueberries going. Now, I can just relax and reap what others have sowed. Do I feel a smidge guilty? Yes, but I’ve already added my own sweat to the soil and I can’t wait for my additions to the garden to finally sprout!
What better time to snip the first chive stems than for Easter Sunday brunch! The light onion flavor is the perfect complement to this soft scrambled egg, lox and goat cheese scramble. Be sure to save a few of the bright green flakes for a lovely, aromatic garnish. (Note: use the leafy chive stems, not the flower stems)
(Recipe for 2)
6 Large Eggs
2 ounces of lox trim
Small handful of crumbled goat cheese
1 long chive stem snipped into small pieces
1 teaspoon butter
1. Melt butter in a non-stick pan on medium low heat.
2. In a small bowl, whisk the eggs. Mix in the goat cheese, pepper and 2/3 of the chives.
3. Pour eggs into pan and gently stir. Once eggs begin to firm, add lox pieces on top like a pizza topping. Continue to stir until eggs are firm and the lox is warmed through.
4. Scoop out and top eggs with a sprinkle of the reserved chives.