Seared Scallions With Poached Eggs Recipes

SEARED SCALLIONS WITH POACHED EGGS

Steps:

• Mince 1 whole scallion, transfer to a bowl, and whisk in 2 tablespoons oil and lemon juice. Season to taste with salt and pepper and set scallion sauce aside. Put the remaining scallions on a plate. Drizzle with remaining oil and toss to coat. Season to taste with salt and pepper. Heat a large cast-iron grill pan or skillet over medium-high heat. Cook scallions, turning occasionally, until tender and slightly charred, about 5 minutes. Divide scallions between plates.
• Pour 1/2 cup water into each of two 8-ounce microwave-safe coffee cups. Crack 1 egg into each cup, making sure it's completely submerged. Cover each with a saucer. Microwave 1 egg on high until white is set but yolk is runny, about 1 minute (cooking time will vary depending on microwave). Uncover; using a slotted spoon, transfer egg to top of 1 serving of scallions. Dress with half of the scallion sauce. Repeat with remaining egg and sauce; serve.

SEARED SCALLIONS

Steps:

• Trim roots from scallions, leaving ends intact, and remove any bruised outer leaves. Trim greens, leaving an 8-inch length of white and green parts.
• Heat 1 tablespoon oil in a 10-inch heavy skillet (preferably cast-iron) over moderate heat until hot but not smoking, then add half of scallions. Sprinkle with sea salt and cook, turning over once, until scallions are golden brown, 4 to 6 minutes total. (If greens become too brown before white parts are browned, prop greens up along side of skillet.) Transfer seared scallions to a plate and keep warm, covered. Cook remaining scallions in same manner, adding more oil as needed.

EASY SCRAMBLED EGGS AND SCALLION

Steps:

• Beat eggs.
• Heat skillet and pour light coating of olive oil.
• Heal oil for about a minute.
• Add diced scallions and fry for about 30 seconds.
• Add eggs.
• Fry for about 2 minutes or until eggs are desired consistency. I use a rubber spatula to break up the egg mixture as it fries.
• Salt and pepper to taste.
• Enjoy!