Wild Onions And Eggs Recipes

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ONION AND MUSHROOM SCRAMBLED EGGS



Onion and Mushroom Scrambled Eggs image

A recipe inspired from a local brunch restaurant. The Boursin® cheese gives the omelet an incredible creaminess. A great brunch/breakfast dish. I prefer a blend of exotic mushrooms and I like to serve this with toast.

Provided by boonu

Categories     Breakfast and Brunch     Eggs     Scrambled Egg Recipes

Time 35m

Yield 2

Number Of Ingredients 9

1 ½ tablespoons extra-virgin olive oil
1 (8 ounce) package sliced fresh mushrooms
1 onion, sliced
1 clove garlic, minced
1 ½ tablespoons Italian seasoning
5 eggs
2 tablespoons garlic and herb cheese spread (such as Boursin®)
salt and ground black pepper to taste
⅓ cup shredded mozzarella cheese

Steps:

  • Heat olive oil in a skillet over medium heat; cook and stir mushrooms, onion, and garlic until onion is browned, about 15 minutes. Season with Italian seasoning.
  • Beat eggs with garlic and herb cheese spread in a bowl. Mixture will be slightly chunky. Season with salt and black pepper.
  • Pour eggs in skillet over mushroom mixture; cook and stir until eggs are nearly set, about 1 minute. Fold mozzarella cheese into eggs until just melted, about 30 seconds.

Nutrition Facts : Calories 415.5 calories, Carbohydrate 13.3 g, Cholesterol 438.8 mg, Fat 31.3 g, Fiber 3.5 g, Protein 23.9 g, SaturatedFat 11.4 g, Sodium 369.1 mg, Sugar 5.4 g

WILD ONIONS AND EGGS RECIPE



Wild Onions and Eggs Recipe image

Provided by rsams

Number Of Ingredients 5

1 mess wild onions
salt
grease
water
eggs to liking

Steps:

  • cut up wild onions in skillet and add enough water to boil. When water boils down, add grease, salt and eggs. Stir. Cook until eggs are done.

'WILD GREEN ONIONS & EGGS'



'Wild Green Onions & Eggs' image

my mom recipe !!!!

Provided by Robin Poindexter @robinlynn

Categories     Vegetables

Number Of Ingredients 6

2 LB - wild green onions cleaned
4 - eggs whisk
1 TBSP - oil
1/2 TBSP - garlic powder
1/2 CUP - fry bacon chop
- salt and pepper to t/s

Steps:

  • Cleaned the whole onions.in a skillet,cook bacon until golden brown.chop.saute all green onions whole. whisk eggs pour into green onions stiring all the time.add garlic,salt& pepper.add bacon. cook for 5 min,serve hot!!!

FERMENTED WILD GARLIC OR SPRING ONIONS



Fermented wild garlic or spring onions image

Ferment spring onions or wild garlic and add to toasties, cold meats or fried egg on toast for a full-flavour brunch. It will keep in the fridge for months

Provided by Rosie Birkett

Categories     Side dish

Time 20m

Yield Makes about 500g

Number Of Ingredients 4

600g fresh wild garlic or spring onions
pinch of demerara sugar
1½ tsp sea salt
still mineral water, to top up

Steps:

  • You must sterilise your jars before you start and you will need to check your ferment every day for four to seven days.
  • Thoroughly wash the wild garlic or spring onions, then dry with a clean tea towel or in a salad spinner. Shred them finely using a knife, then put a layer in a bowl. Scatter on some of the sugar and salt, and repeat with the next layer, adding sugar and salt until you've used up all the veg. Leave to stand for about 30 mins to start the moisture extraction.
  • Give them a good massage with the salt/juice. They will turn a darker green and start to lose their shape. Leave for another 30 mins.
  • Pack the veg into your sterilised jar, pushing down (I use the end of a clean rolling pin) to get out any air bubbles. Keep packing and pushing until all the veg is in the jar. Push down to check there is enough liquid to cover it (adding a little mineral water to top up if needed) and, once covered in the brine, scrunch up some baking parchment and stuff it firmly down into the jar - this will weigh it down and keep it all immersed.
  • Top with clean muslin and fasten with a rubber band. Leave on a cool, dark shelf for four to seven days, depending on how funky you like it to taste. Check and 'burp' every day by removing the covering and then replacing it to let out the gases. When you're happy with the taste, remove the parchment and muslin, and seal with the lid. Put in the fridge to stop the fermentation. Will keep in the fridge for months.

Nutrition Facts : Calories 11 calories, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.5 milligram of sodium

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