Here’s a recipe for a fried egg that pops with flavor from the Indian spice mixture, chat masala. If you have 5 minutes and 4 easy-to-find ingredients, you can whip up this quick healthy dish — perfect for breakfast, lunch, or dinner!
INGREDIENTS + DIRECTIONS
Heat a non-stick pan over medium heat. Add 1 teaspoon avocado oil to pan. When oil is hot, add 1 large handful of thinly sliced green onions.
Sauté green onions until hot and starting to soften. Remove sautéd green onions to a plate and reserve.
Add another teaspoon of avocado oil to the pan. Heat oil until hot. Crack one egg and let it slide onto the hot pan. Sprinkle the reserved green onions over the egg.
Cook the egg to your liking. Then remove the fried egg and green onion OR flip the egg over and fry it on the other side.
Serve with spinach (such as the frozen Trader Joe’s organic or pesticide-free chopped spinach, just heated through) and fresh marinated red onions, a wonderful Peruvian condiment. To make the marinated red onions, I follow the recipe shown here, but I use only red onions, lime juice, and salt — which is the “recipe” I was given by a waiter at La Canela, a very nice Peruvian restaurant in Rockville, Maryland.
Recently I went exploring — to the Fresh World International Supermarket just down the road in Herndon, Virginia. There I discovered what they call chive flower! A day or two later we were having dinner at our new favorite Chinese Restaurant, China Wok in Tysons Corner, and on the menu was Fish Fillet with Chive Flower. So I asked them if they could give me a side dish of just chive flower (to go with the Peking duck I ordered). Soon they set a plate of sautéed chive flower in front of me. It was fabulous! To me, tasted slightly crunchy and sweet and a bit garlicky — not strong like chives.
Here’s how to make Sautéed Chive Flower (basic recipe is courtesy of the chef at China Wok).
SAUTÉED CHIVE FLOWER
1 bunch chive flower
1 tablespoon avocado oil (mild flavor and good for high heat cooking)
2 – 3 garlic cloves, chopped (or chopped and frozen — see Food Prep Tip below)
Sea salt, to taste
Cut off 1-2 inches from the stem end and discard (or use in stock). Cut the remainder into 1 – 1 1/2 inch pieces.
Heat a wok (or a large sauté pan), and when wok/pan is warm, add the oil.
When oil is hot, add the chive flower (all except for the flowering tips which you will add later) and toss.
Add the chopped garlic to the chive flower in the pan and toss.
Note: If the garlic is frozen (as suggested in Food Prep Tip below), it will defrost as you toss it with the chive flower. Or, you can let the small amount of garlic you plan to use defrost before you use it. (I would not defrost the entire package of chopped garlic.)
Sauté the chive flower and garlic (keep tossing) for about 2 minutes.
Add the reserved chive flower tips (the pieces with the flowers) and continue to sauté (toss) for another 30 seconds.
Add salt to taste.
Now you have the delicious dish I was served at the restaurant!
Or if you want to do something a bit different, try mixing the sautéed chive flower with some preserved lemon purée. Yum!
FOOD PREP TIP: Garlic
At China Wok, they thinly slice the garlic and then add it to the oil and then add the chive flower, but I don’t do it that way.
I use chopped garlic which i always have on hand. I take a bag of peeled organic garlic (such as you see in photo) and chop the entire continents of the bag in the food processor (fitted with metal blade). Then I put the chopped garlic back into the ziplock bag it came in, pressing the garlic into a thin layer. Then I put the bag that’s now full of chopped garlic into my freezer. Later when I need chopped garlic, I just grab the bag with chopped garlic out of the freezer and break off the amount I need! 🙂
And one more thing. It’s important! Wait 15 minutes after chopping garlic before freezing or cooking with it. Why? To allow the chopped garlic itself to create an anti-cancer compound! If you cook with garlic before you have given it time to create that compound, you won’t get the anti-cancer benefits of garlic! So just wait before you put the chopped garlic into the freezer. And because you already waited these 15 minutes, when you cook with your frozen chopped garlic, you will get the anti-cancer benefits!
LEARN MORE about Chive Flower aka Garlic Chives Basic facts (not sure if nutrition facts come from reputable source, but until I find a better reference, this will have to do.) Recipe with pork
Need to think of something to bring to a potluck? These delicious little muffins could be just the thing! Almost everyone can enjoy them because they are gluten free and dairy free.
Besides being great for a potluck, these Coconut Egg Mini Muffins are a perfect for a snack, dessert, or breakfast — especially with a cup of hot coffee!
Coconut Egg Mini Muffins – Gluten Free and Dairy Free! Makes 24 mini muffins
1 1/2 Tablespoons coconut oil
2 cups flaked unsweetened coconut
11 large eggs (yes, 11, not 12)
½ cup maple syrup or honey (Note: Honey will give a sweeter taste.)
½ teaspoon vanilla extract
¼ teaspoon salt
Preheat oven to 375 degrees F.
Grease a 24-cup non-stick mini muffin pan with coconut oil. (Tip: Place small bits of coconut oil into each muffin cup and then place the muffin pan into the oven — briefly — while the oven in heating up. This will melt the coconut oil and make it easy to grease the muffin cups with a pastry brush.)
Evenly divide the flaked coconut among the muffin cups. Set the muffin pan aside.
Place the eggs into a bowl with a lip and preferably also a handle. Using a hand-held whisk beat the eggs until they are well blended. Add the maple syrup, vanilla extract, and salt to the eggs; whisk until thoroughly mixed.
Pour about half of the egg mixture over the coconut in the mini muffin cups, starting with the ones in the center of the pan – because if you accidentally pour too much egg into a muffin cup, it will end up on the pan instead of on the counter. Then whisk the egg mixture again and pour about half of it into the muffin cups. Finally, whisk again and pour the rest of the mixture into the muffin cups. Use a fork to coax the coconut that’s sticking up to get mixed with the egg mixture so it won’t burn.
Place the filled muffin pan on the top shelf of the pre-heated 375 degree F oven and bake for 16 minutes.. Check to see if they are slightly brown on top (as in photo). If not, bake for 2 more minutes.
Remove the muffin pan from the oven and let the muffins cool in the pan for about 10 minutes. Then gently remove the muffins from the pan. If they stick to the sides of the muffin cup, just use a spoon around the edges to loosen them before removing them from the pan.