Chive Blossom & Cheddar Scrambled Eggs

My garden looks like an actual garden this year. Last year, thanks to my black lab who thought I must have left all those plants in there by accident and decided to...ahem...rearrange them...my garden looked disorganized and random. That experience made me feel like a bit of a gardening dummy. Fortunately, this year has gone more smoothly, everything is in nice, neat rows, and has remained in their intended places. At this moment, the most beautiful thing in my garden is the chive plant that came back from last year. It is a vibrant green with purple poof-ball flowers in a halo around the top. It killed me a little to cut those pretty blossoms, even if it was only a few. However, if you know me even a little, you know that I'd do anything for eggs. So in the end, it was all worth it for the Chive Blossom & Cheddar Scrambled Eggs.

I made these perfectly creamy, fluffy scrambled eggs this morning while the air outside was still somewhat cool and I had a 2 year-old batman running around in circles in the kitchen. I whisked the eggs with a touch of milk, which some purists may not appreciate, but I think it adds an extra bit of luxurious creaminess. A bit of melted butter in a pan over very low heat, some slow but constant stirring with a spatula, and some small cubes of cheddar resulted in the most perfect scrambled eggs. A sprinkling of chopped chives and their blossoms made this an ideal spring breakfast.

Have you used chive blossoms before? They have a delicate and sweet onion flavor that is even more mild than the chive itself. Chive blossoms are lovely sprinkled over soup, dips, and salads. What would you do with a bunch of these purple beauties?

Chive Blossom & Cheddar Scrambled Eggs

Serves 2

Ingredients

• 1 tablespoon unsalted butter
• 4 eggs
• 2 tablespoons whole or 2% milk
• 1/4 cup small-cubed cheddar cheese
• 1/4 cup chopped chives
• 3 or 4 chive blossoms, roughly chopped
• salt & pepper to taste

Instructions

1. Melt the butter in a small pan over low heat.
2. Meanwhile, whisk the eggs with the milk in a small bowl until smooth.
3. Pour the eggs into the pan along with the cubed cheddar and let sit for 30 seconds before pushing around in the pan with a spatula.
4. After about 3 or 4 minutes, the eggs should be mostly cooked through but still slightly wet. Remove the pan from the heat, continue to gently move the eggs around in the pan, and add the chopped chives.
5. Transfer the eggs to a plate and sprinkle with the chive blossoms and salt and pepper to taste, if desired.
6. Serve immediately.