Spring Garlic Fried Eggs

in browned butter

First and foremost, don’t forget that if you’re in New York tonight, come down to the Housing Works Bookstore & Cafe in SoHo to see me do a cooking demo and talk about blogging! Not that I’m necessarily an authority on the subject, but hey, you’ll get to see me stutter a little bit and be really nervous and maybe even accidentally cut myself with my knife as I try to explain what it is I’m doing. It’s fun for the whole family! The event is called Dish and in addition to my bumbling appearance, you’ll get to see expert mixologist Max Messier, Lucy Knisley, author/illustrator of the new food-centric graphic novel, RELISH, My Life in the Kitchen, alongside Helen Rosner, online editor of Saveur Magazine, followed by Janine Kalesis, food stylist for the Today Show, Late Night With Jimmy Fallon, and Food Network. Plus, if you make a donation (the suggestion is $5, but even $1 helps), it will go to help both ending AIDS and putting a stop to homelessness. There’s nothing wrong with that. In any case, I’m making pesto toasts so just come and have a taste. I made it all just for you beautiful, beautiful people. I’d love the chance to meet anyone who reads this blog and meet other bloggers in the city. I’m sure we’ll all end up going out for a cocktail or three afterward, so don’t be shy. The event will be held at 126 Crosby Street at 7 PM.

Spring Garlic Fried Eggs

An amazing sign on the goal wall at my gym.
So, aside from all that, I’ve been taking it easy since my wild romp of a weekend. On Monday night I went to dinner at Ootoya with a friend of a friend (who I shall henceforth refer to as my friend, as I think that we got along swimmingly). Our meal was incredible. We had salted mackerel sushi, grilled beef marinated with shio koji, salmon don with both sashimi and roe, and a new favorite of mine, tororo soba, which are cold soba noodles served with grated Japanese yam and raw egg yolk. When you eat the cold soba, you mix the egg yolk, yam, and maybe a little soy sauce together, then dip and eat. Everything was delicious, especially with a nice glass of sake to wash it all down, and I was beyond stuffed by the end of dinner. Then, yesterday, apparently feeling incredibly social, I went and had lunch with Sylvie from Roaming Taste. It was great to talk shop – photography, food blogging, food in general, travel, etc. She’s been everywhere! We had a tasty cheese plate at Beecher’s near my office, alongside refreshing rosemary lemonade and a citrus salad with feta. I may have had one too may crackers topped with creamy goat cheese and raspberry chocolate spread (be still my beating heart), but it was worth it waddling back to the office fat and happy. Hopefully NYC will be seeing more of Sylvie, soon!

Spring Garlic Fried Eggs

While I did enjoy the cheese we munched away on at Beecher’s, the fresh baby lettuces and spring fruits in my salad were equally enjoyable. Now that I work near Union Square, I am able to briskly walk through the Greenmarket on Monday, Wednesday, and Friday mornings. It’s really, really hard not to buy my weight in fresh produce, but I do treat myself to things here and there on my way into the office. I can’t shop after work, because by then, all of the good stuff is gone! Last week, I grabbed a big bunch of lovely spring garlic and stuffed it in the fridge at work, apologizing when need be for the pungent (or let’s say aromatic, shall we?) smell. Spring garlic is sort of a cross between a big scallion and a regular bulb of garlic. It’s small, delicate, and absolutely delicious. I will eat it raw, which Kramer finds extremely odd, so last weekend I decided I’d actually go ahead and cook it in something. Obviously eggs are the first thing that pop into my head when thinking about cooking anything at all, and I wanted to show off the pretty purple and green stalks, which goes perfectly with yellow yolks, don’t you think? Simply brown some butter, saute your spring garlic, crack your eggs, and eat with some crusty bread or, day I say it, bacon. It’s officially spring here in the city, and I’m going to take full advantage of that before it’s hot, humid summertime.

Spring Garlic Fried EggsLast night’s dinner of spicy tofu soup and breakfast of a pretzel croissant from City Bakery, then last week’s BLTE and sushi dinner.
Spring Garlic Fried Eggs
Beautiful purple spring garlic.

Spring Garlic Fried Eggs
Brown your butter, add your vegetables, then fry your eggs.

Spring Garlic Fried Eggs
Serve piping hot.

Spring Garlic Fried Eggs

Spring Garlic Fried Eggs
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 1 for breakfast
 
Fried eggs with spring garlic cooked in a browned butter sauce.
Ingredients
  • 2 eggs
  • 1 tablespoon unsalted butter
  • 1 large stalk spring garlic, thinly sliced
  • 2 scallions, thinly sliced
  • red pepper flakes, for garnish
  • ground black pepper, for garnish
Instructions
  1. Heat your butter in a small pan over medium-high heat, stirring frequently, until the butter has browned and has a nutty aroma, about 3-5 minutes. Add in your sliced spring garlic and scallions and reduce the heat to medium. Stir until both vegetables have wilted and caramelized a bit, another 3-5 minutes.
  2. Crack your eggs into the pan and cook until the whites are set and the yolks are still wiggly. You can poke the eggs whites around the yolks to speed up the cooking process. Work a spatula around the eggs to loosen them, then place onto a plate and garnish with red pepper flakes and freshly ground black pepper.

18 Responses

  1. Wow I can not believe how busy you are! You are so organised to run a blog and do that at the same time. I love these last few recipes that are Asian inspired. I remember my grand mother use to fry eggs almost like deep fry in her wok and place the additions at the last minute then serve with sweet soy sauce. Lovely work!

  2. Good luck tonight! And this is my type of quick and easy weeknight dinner – I love runny eggs on just about everything.

  3. I was in the neighborhood so I could see you do your cooking demo! And these eggs – yes, please! I love how easy it is to make too!

  4. My mouth is watering looking at these eggs! Amazing pictures!

  5. I wish I could be there to see your demo!! Best of luck, friend. Annnnd this looks fab!

  6. Megan says:

    Man! These look perfect.

    And if I was in NYC I would’ve totally come to your cooking demo. How’d it go, by the way?! I bet you did fantastic.

  7. I hope your cooking demo went perfectly! That spring garlic looks awesome – I totally want some. I would be totally unable to restrain myself from buying all of the produce at that market. It must be so much better than what I buy at the store.

  8. Billy says:

    I would have totally been there if I didn’t live way over in California, hope i went well! And I want like 6 of those eggs over a mountain of potatoes.

  9. Garlic is one of my favorite foods- must start looking for this oh-so-pretty variety at my local market. Love your photos, as always.

    Hope the event went well!

  10. Emily says:

    The cooking demo was fantastic–so glad I was able to make it. The way you make pesto has expanded my consciousness. And DISH is a really fun new event from Housing Works and I can’t wait for the next one. NYCers–check it out!

  11. Sasha says:

    This looks amazing. Garlic and eggs don’t appear in many places together but I really believe they should :)

  12. Sarah says:

    Runny yolked eggs, and tender tasty greens is where its ALL at. Fat and happy indeed.

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  14. Lynna says:

    The photos here are beautiful! I love adding eggs to everything I eat. And that tofu soup…ohmygawd, it looks delicious.

  15. Elizabeth says:

    I made these for brunch and they were delicious! Husband used the left over butter in the pan to make toast.

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