READY IN: 15mins


  • 4largeeggs
  • 1teaspoonbutter
  • 3 -4garlic scapes, sliced
  • 14 teaspoonkosher salt (or to taste)
  • 14 teaspoonblack pepper (or to tate)

  • Beat eggs with a whisk or immersion blender until pale yellow.
  • Melt butter in medium skillet until foamy. Add beaten eggs to skillet.
  • Stir slowly with a rubber or silicone spatula. As soon as eggs begin to form clumps,  turn the heat to low and start to fold the curds over on themselves.
  • Stir the sliced garlic ramps into eggs halfway through cooking.
  • Continue to push eggs around the skillet until they look fluffy and still runny on top.
  • Immediately divide between 2 plates and sprinkle with salt and pepper.
  • Let rest for a minute or two before serving.
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