I have this thing for micro greens. They’re easy to grow at home, nutritious, delicious and fun to eat. My favourite are mustard micro greens, for the sharp hits of mustard they release. They’re also great for those of us intermittently fasting, given we need to derive a great deal of satisfaction in a limited eating window, as well as stay away from the carbs for most part.
I also like making meals with lots of little components in there, a bit of this and a bit of that and a dash of this and a splash of that; makes for very interesting and involved eating IMO. These eggs were part of a larger breakfast platter.
These garlicky, scrambled eggs with micro greens aren’t really worth a whole post over, given how easy they are to make. The sole purpose of this post is to say, “See, this is possible”, for some of us who I’ve noticed prefer seeing a positive result and then trying their hand at it; and I so want more of us to adopt micro greens.
- Eggs, beaten
- Garlic, chopped, fried to golden brown, drained
- Micro greens, snipped from mid-stem, washed, drained
- Salt and pepper to taste
- Butter to cook
- Heat butter on a gentle flame until it’s just beginning to separate.
- Add beaten eggs and using a spatula or spoon, stir, and keep stirring until the eggs begin to clump together.
- Season with salt and pepper and continue stirring. Remember to take them off the heat when they’re a little moist. If that isn’t the way you usually eat your scrambled eggs, try a spoon at this point, just to see how it tastes. :)
- Take off the heat, mix in or top with micro greens and the crunchy, toasted garlic.
- Serve hot on toast or as part of a breakfast platter.
- Beat the eggs until they’re smooth, but not until they’re nothing but foam.
- Use as much or as little garlic as you like. We love garlic as a family.
- I prefer seasoning my eggs later and not adding salt to the beaten egg mixture. Your call.
- This is a great way to get greens into your kids. Doesn’t look like a salad at all.