Scrambled Eggs with Green Garlic & Chives in a Roast Potato Base
Here's an elegant Easter Brunch recipe for scrambled eggs: add sauted, seasonal green garlic and serve them in a roast potato base!
I did a test run of this recipe to prepare for a family Easter Brunch I'm hosting tomorrow, and it was delicious. The green garlic is wonderful with scrambled eggs and I added a little shredded Arina Goat Gouda to make the eggs extra special. The creamy, rich eggs complimented the crunchy potato base beautifully. Topped with chives from my garden, each mouthful of this seasonal dish was a celebration of Spring and new beginnings.
I discovered the roast potato base last year with this recipe for Lentils in a Roast Potato Base:
Complete instructions on how to make the roast potato base can be found with this recipe. They're a little time-consuming, so you'll need to plan ahead if you want to make these, but definitely worth the effort.
For the eggs, I used smaller white potatoes rather than the larger russets in the lentil version.