This springtime breakfast is made with young, not-yet-bulbing green garlic. The white and green parts are softened separately in butter, then topped with eggs. Green garlic is milder than mature garlic and develops a slightly sweet aroma when cooked over low heat. No sausage or ground beef is added; all the flavor comes from the garlic stems.
Trim the root ends and any yellowed leaf tips. Peel off the outer layer from tip to base, then wash the stems. Slice the white parts into thin rings and cut the green parts into 1 cm pieces, keeping them separate.
Melt the butter in a skillet over low heat. Add the white rings and cook, stirring, for 4–5 minutes without browning, until soft enough to mash with your finger.
Add the green parts, salt, and black pepper. Stir for 2–3 minutes, until the greens turn bright.
Make five wells in the garlic mixture and crack an egg into each. Sprinkle with red pepper flakes. Cover and cook over low heat for 4 to 5 minutes, until the whites are opaque and the yolks are set. If you prefer runny yolks, use pasteurized eggs.
Peel off the outer layer of the green garlic stems and soften the white parts over low heat without browning them; unpeeled layers remain stringy, and burnt garlic tastes bitter. Allergens: Contains dairy (butter) and eggs. Check packaged ingredient labels for other allergens.
Beyaz kısmı önce yumuşatmak gerekiyor, yeşille birlikte atınca beyaz diri kalıyor. Taze sarımsağın beyazı da mevsim ilerledikçe sertleşiyor; mayıs sonunda aldıklarımı nisandakinin iki katı süre tutmak zorunda kaldım.
Yeşil sapları son iki dakikada ekledim, rengi canlı kaldı ve taze sarımsağın kokusu bozulmadı.
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