We’re lucky to have such an abundance of gorgeous seasonal produce here in California. One of my favorite seasonal treats during the spring months (aside from California Avocados!) is green garlic. Farmers harvest the garlic before it’s fully matured, and the resulting, fully-edible stalk has a fresh and mild garlic flavor.
Here, I’ve cooked some simple scrambled eggs with green garlic, shallot and dill. This verdant scramble is piled atop a slice of toasted brioche, then finished with a fan of ripe California Avocado slices. Knowing California’s beloved brunch time, this dish can be enjoyed for breakfast or lunch and it can easily be scaled up for a crowd!
Green garlic is only available during the spring months, so be sure to grab some while you still can! Similar to a scallion, you can eat the white bulb and the green stalks and leaves. You can even save the roots, and use them to flavor soups and stocks (just pick them out at the end). In this recipe, I’m mincing up 1 bulb for the scramble. The flavor is more mild than regular garlic, but it’s still pretty potent, so a little goes a long way!
Slices of ripe, fresh California Avocado are used as a topping here to add a punch of nutrients along with some pleasant green richness. Avocados naturally pair really well with onion, garlic and dill, so the flavors meld together perfectly.
This scramble is simple enough to enjoy during the week, but it can also be special enough to serve at an intimate brunch. Double or triple as needed in the biggest skillet you’ve got on hand! I would definitely recommend preparing the eggs right before serving.
Green Garlic Scrambled Eggs with Avocado and Dill Recipe
2 tbsp. finely chopped dill, plus more for sprinkling
Freshly ground black pepper
3 tbsp. unsalted butter
1 stalk of green garlic (roots and green parts trimmed), minced*
2/3 small shallot, peeled and minced*
Toasted brioche bread, for serving
1 1/2 California Avocados, ripened, sliced
Flaky sea salt, for serving (or just use more kosher salt)
* You need about 1 1/2 teaspoons minced green garlic and 2 tablespoons minced shallot for this recipe, but you don’t need to be that precise. If you can’t find green garlic at the market, use a heaping 1/2 teaspoon of minced regular garlic instead.
- Add eggs, dill, a pinch of salt and several turns of black pepper to a medium bowl, whisking to combine.
- Warm butter in a medium skillet over medium heat. Add the green garlic and shallot, and cook, stirring occasionally, just until softened (2 – 3 minutes).
- Pour in the eggs, and cook, stirring frequently, until scrambled and just set (2 – 3 minutes). I like a wetter scramble with smaller curds, but feel free to scramble any way you like.
- To serve, pile scrambled eggs on top of a toasted slice of brioche. Top with slices of ripe California avocado.
- Finish with a sprinkling of chopped dill, flaky sea salt and black pepper. Enjoy immediately!