salt and ½ teaspoon cracked black pepper, to season eggs 1 stalk (1.5oz/40g) green garlic, bulb and soft greens, finely chopped (See note below) 2-3 Thai green chilies or 1 Serrano pepper, finely chopped 1 tablespoon butter ¼ cup shredded cheese, like Cheddar or smoked Gouda 1 Baguette or Ciabatta bread, split lengthwise (or the best crusted bread you can find)
till the garlic aroma reaches you, making sure the garlic and chili doesn't burn. Reduce the flame to low, add the seasoned and well-beaten eggs. Cook the scrambled eggs slowly on a medium-low heat, stirring intermittently, till they reach a soft-scrambled consistency. Preheat a regular or toaster oven to 375F. Hollow out some of the soft part of a split baguette or any good crusted bread of choice, and place the two halves crusted side down on a baking sheet. Slather the green garlic and chilies scrambled eggs over the bread and top the eggs with shredded cheese. Bake at 375F for 5-7 minutes till you get a golden brown cheese crust. Serves Green Garlic and Chilies Scrambled Eggs Baguette as a light meal, or for breakfast, brunch or high tea.
One of his quirks is that he absolutelycannoteateggs without potatoes. My husband is shoveling out my truck because, althougha snow storm was hitting during the night, I forgot to not park it in the street before we called it aday