Garlic Scape Bhurji (Eggs)

If you have garlic scapes on hand, this will take about seven minutes to prepare.  If not, and there are none in the shops, ten months and seven minutes.  If you’ve never had garlic scapes before, close your browser and head to the market this very minute.  These flavour a dish better than just about anything else in this entire world.

I made only enough for my selfish, selfish self, but you can increase the ingredients to feed more people.

Cut into strips and line up to chop easily.

a bit of oil

½ teaspoon cumin seed

¼ teaspoon mustard seed

2 garlic scapes, chopped

1 chili, chopped (or to taste)

3 mushrooms, sliced

a few sprinkles turmeric (about 1/8^th teaspoon)

a few grates of black pepper

salt to taste

2 eggs

a few stalks fresh cilantro, chopped  

Garlic scapes in distance

Garlic scapes up close

If you don’t have garlic scapes available, plant in  September, and let them do their thing.  (In this area ten months are required before scapes can be snapped away from the garlic stems.)  

Keep some turmeric in a salt shaker!

I used canola oil, but butter would have been that much nicer.  Heat on medium high, and add cumin and mustard seed.  

Let sizzle for a few moments, then add scapes and chili.  Add sliced mushrooms and stir occasionally, till they start to get golden in places.  Add the turmeric and salt, then crack the eggs into the pan one by one.  

This is where it gets tricky.  You don’t want to stir too quickly or the bhurji gets broken into almost curdled pieces.  Slowly lift the eggs around in this mix. They will cook within a few minutes.  As they start to cook, add the cilantro. Slowly stir around to make sure no area gets too dry, and no area is too wet and runny. 

Turn out onto plates as soon as all is cooked.  This is a fast dish, and so flavourful!

If you've never grown these, start this fall!  

Ridiculously tasty!

And here we have the spot where my beautiful breakfast was gobbled-

A little tour of my garden

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