Joline Loves Food

These eggs are from my buddy Katherine’s brood of badassed hens named after everyone’s favorite county music sweethearts, and they are the most beautiful eggs there ever were. Thank you June, Wynonna, Lainey and the rest for your contribution to my breakfast this morning!

Scrambled in garlic scape butter, on a perfect slice of toast and topped with marinated grape tomatoes. Makes me so happy I could sing!

This summer we have discovered the magic of garlic scapes, thanks to my friend Liz gifting us some that she got at our local farmers market. These lovely little things are the edible shoots that grow from the bulbs of hard neck garlic and are one of the most surprisingly delicious ingredients I’ve ever had. They don’t have a strong garlic flavor- they’re really more like a cross between garlic and chives- and next spring or early summer you’ve got to find some and make this.

Garlic Scape Butter

1 tablespoon olive oil
3-4 garlic scapes, woody ends removed
Salt
8 tablespoons Kerrygold salted butter, softened slightly

Heat the oil in a small pan over medium heat.

Mince the scapes, saute them in the olive oil with a sprinkle of salt until softened slightly, then move them to a bowl to cool.

Once cool, add the butter and mix.

Transfer to a piece of parchment or waxed paper, form a log, and wrap it up. Put your wrapped butter in a baggie or reusable container and store it in the freezer.

When you're ready to experience the magic, let the butter soften on the counter for a few minutes, slice off a pat or two and add it to everything.

These Marinated Grape Tomatoes are a nice addition to the richness of a garlicy, oniony, buttery egg scramble (and delicious on a ball of burrata, too).

Pint of grape or cherry tomatoes (whichever look best at the store)
Swirl of olive oil
Glug of white balsamic vinegar
Splash of good balsamic vinegar
Dash of salt
Dash of pepper
Big pinch of red pepper flakes (to taste)
Small squeeze of unfiltered, local honey
Half a clove of garlic, grated
Small handful of fresh basil, chopped
Spring of fresh thyme, leaves removed and minced (or use dried thyme leaves if that's all you have at the moment, like me)

Whisk everything but the tomatoes together, then stir those in and let it sit on the counter for a half an hour before using your imagination to decide all of the things that you are going to add these to.