+
0 (0)

Breakfasts, Vegetarian

Scrambled eggs with garlic chives

Scrambled eggs with garlic chives
Los Angeles Times

In the pristine prep kitchen above Culver City's Beacon restaurant, amid the bustle of lunch preparations, chef Vicki Fan is surrounded by vegetables. They cover her cutting board and worktable like a deconstructed garden: short mountains of gorgeous ying choy, ... Read more

Total time: 8 minutes | Serves 2
  • 4 large eggs
  • 1/8 teaspoon kosher salt
  • Pinch of freshly ground black pepper
  • 2 tablespoons canola oil
  • 1/2 cup chopped garlic chives (nira), cut in 1-inch pieces

Step 1Break the eggs into a bowl, add salt and pepper and stir the eggs with a pair of chopsticks. You can beat them fully, or stir them so that there are still discernible whites.

Step 2Heat the wok over medium-high heat and add the oil, swirling to coat the pan. Heat until you see a wisp of smoke, then add chives, stirring.

Step 3Pour in the eggs and stir around until soft scrambled, about 2 minutes. Serve immediately.

Note: From Vicki Fan. Garlic chives are available at Asian markets.

HAVE YOU TRIED


Pork apple sausage stuffing
Pork apple sausage stuffing

Spicy roast chicken with tomatoes and marjoram
Spicy roast chicken with tomatoes and marjoram

Andouille-turkey salad with spiced pumpkin seeds
Andouille-turkey salad with spiced pumpkin seeds

Potatoes and poblano chiles
Potatoes and poblano chiles

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Breakfasts

Savory Cherry Tomato Clafoutis
New Mex migas
Chocolate German pancake
La Brea Bakery chocolate-walnut scones