In this easy recipe, I’ve turned a Parsi scrambled eggs childhood favorite ‘Marcha Lasan Nu Endu’ into a rather stylish delicious bite.
The Parsi love of eggs has often been mentioned on my site; to revisit a few egg classics, click here and here and here and here. Growing up in a Parsi family means eggs make an appearance just as much for dinner, as they do for breakfast.
This Mother’s Day, I’m revisiting this good old favorite as an ode to ‘my mom’, a true woman of substance who continues to be a strong role model and inspires me to follow one of her greatest parenting lessons, ‘Lead by example, kids learn more from your action than your words.’
A dish that spells comfort, Mom’s beautifully simple eggs, scrambled with lightly sautéed fresh green garlic and chilies are best eaten with crusted bread.
I’ve added a twist to my recipe by slathering these flavor-filled Parsi-style green garlic and chilies scrambled eggs over a split baguette, topped with cheese, and baked to toasty golden perfection.
A mouthful of crusty, flavorful egg goodness with a hint of spice and filled with unbeatable flavor.
Over the years, I’ve used this versatile egg preparation in a variety of ways; sometimes rolling the cooked eggs in Indian flatbread Chapati, or making Panini sandwiches with the green garlic scrambled eggs as a filling.
- 3 eggs, seasoned and well-beaten
- ¼ teaspoon salt and ½ teaspoon cracked black pepper, to season eggs
- 1 stalk (1.5oz/40g) green garlic, bulb and soft greens, finely chopped (See note below)
- 2-3 Thai green chilies or 1 Serrano pepper, finely chopped
- 1 tablespoon butter
- ¼ cup shredded cheese, like Cheddar or smoked Gouda
- 1 Baguette or Ciabatta bread, split lengthwise (or the best crusted bread you can find)
- Melt butter in a pan and add the chopped green garlic and chili peppers. Lightly sauté for 2-3 minutes till the garlic aroma reaches you, making sure the garlic and chili doesn't burn.
- Reduce the flame to low, add the seasoned and well-beaten eggs. Cook the scrambled eggs slowly on a medium-low heat, stirring intermittently, till they reach a soft-scrambled consistency.
- Preheat a regular or toaster oven to 375F.
- Hollow out some of the soft part of a split baguette or any good crusted bread of choice, and place the two halves crusted side down on a baking sheet. Slather the green garlic and chilies scrambled eggs over the bread and top the eggs with shredded cheese.
- Bake at 375F for 5-7 minutes till you get a golden brown cheese crust.
- Serves Green Garlic and Chilies Scrambled Eggs Baguette as a light meal, or for breakfast, brunch or high tea.
- Green Garlic has a wonderfully mild fresh garlic aroma and is easily available in the produce section in western and Asian countries. It has a white bulb and green stalk; the harder part of the stalk can be discarded but the softer greens are usable.
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