SEARED SCALLIONS
Provided by Claire Archibald
Yield Makes 8 servings
Number Of Ingredients 3
Steps:
- Trim roots from scallions, leaving ends intact, and remove any bruised outer leaves. Trim greens, leaving an 8-inch length of white and green parts.
- Heat 1 tablespoon oil in a 10-inch heavy skillet (preferably cast-iron) over moderate heat until hot but not smoking, then add half of scallions. Sprinkle with sea salt and cook, turning over once, until scallions are golden brown, 4 to 6 minutes total. (If greens become too brown before white parts are browned, prop greens up along side of skillet.) Transfer seared scallions to a plate and keep warm, covered. Cook remaining scallions in same manner, adding more oil as needed.
EASY SCRAMBLED EGGS AND SCALLION
I'm not a big fan of eggs but my husband is, so I make them quite often. This is one of my favorite ways to eat eggs. Hope you like it, too.
Provided by CiaoBella
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Beat eggs.
- Heat skillet and pour light coating of olive oil.
- Heal oil for about a minute.
- Add diced scallions and fry for about 30 seconds.
- Add eggs.
- Fry for about 2 minutes or until eggs are desired consistency. I use a rubber spatula to break up the egg mixture as it fries.
- Salt and pepper to taste.
- Enjoy!
SCRAMBLED EGGS WITH CREAM CHEESE AND SCALLIONS
Categories Egg Breakfast Brunch Vegetarian Quick & Easy Wheat/Gluten-Free Cream Cheese Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 4
Steps:
- In a small non-stick skillet cook the scallions in the butter over moderately low heat, stirring, until they are soft. In a bowl whisk together the eggs, the cream cheese, and salt and pepper to taste, pour the egg mixture into the skillet, and cook the mixture over moderate heat, stirring, for 3 to 4 minutes, or until it is cooked through.
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