Chive pesto and scrambled eggs
Try this alternative to boring scrambled eggs. Make a fresh chive pesto and turn ordinary scrambled eggs into a royal feast. The pesto will last for a few days if kept in the fridge.
Chives offer a milder and more subtle flavouring or garnish than onions and have been used as a culinary and medicinal herb since as far back as the Middle Ages. The flowers are also edible and are lovely to use as a garnish in salads.
¾ cup olive oil
½ cup fresh parsley leaves, finely chopped
1 clove of garlic, minced
½ cup fresh chives, finely chopped
- Purée the oil, parsley and garlic in a blender.
- Add the chives and cheese and purée till smooth.
- Season to taste with salt and black pepper.
- Whisk a dozen large eggs together while adding in about 3 tablespoons of the pesto.
- Cook the egg mixture in a bit of oil until still soft, but set. Stir frequently.
To serve, place two slices of prosciutto ham on each plate and dish up the scrambled eggs on top.
Now that you know how delicious chives can be, why not grown your own.
- Chives will grow successfully in a window box or in small pots on a sunny kitchen windowsill.
- Chives are a perfect match for cold meats, fish, shellfish, eggs, potatoes, soups and salads.
- When harvesting, cut the stalks down to the base of the plant, it will soon regrow, giving you more flavourful leaves.
- Chives can be sown from seed that germinates very easily if the container is kept in a warm place and the soil is kept slightly moist. An easy way to germinate chive seeds is to place a glass cloche over the container.