Patio Season (Almost)
By Tracy MacMaster, photo by Paul Christensen
Despite this morning’s snow, fresh chives are shooting up in my garden. Every year I wait impatiently for enough sprigs of green to cut a good sized handful for scrambled eggs with chives. This event is on par with the first cocktail of the season on your local patio, a sign that winter is truly over for another year. Serve the eggs with a cold glass of wine and hot buttered toast for the full effect. Too bad you can’t get this dish at your local patio bar.
Scrambled Eggs with Chives
1-2 tablespoons of butter
4-6 eggs, lightly beaten
2 tablespoons of cream
A large handful of chives, snipped small
Salt and pepper to taste
Heat a well-seasoned skillet over medium-low heat and melt butter. Beat cream, salt and pepper into eggs and pour into the pan. Stir and add the chives when eggs are almost set.
Serves two, and is marvelous with steamed asparagus.
By Tracy MacMaster, a Withrow Park Farmers’ Market Volunteer.