Green Garlic and Chilies Scrambled Eggs Baguette, a Parsi Favorite Revisited
Peri's Spice Ladle
Peri's Spice Ladle
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  • ½ a Baguette
  • 3 eggs, seasoned and well-beaten
  • ¼ teaspoon 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)
  • 2-3 minutes 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.



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