// Written by Clark Halpern //
Spring has arrived. The tulips are blooming, the trees are budding, and (possibly most exciting) green garlic has arrived at the farmer’s market. The appearance of green garlic is a sure sign that warm times are ahead of us. Green garlic is very immature garlic that is harvested before bulbs can begin to form. It resembles scallions, except with broader leaves and a beautiful purple tinge near its root section. Best of all, every component of it is delicious—it has all the fresh taste of garlic without its pungency. In this recipe, I used a few stalks of green garlic, a handful of delicate sunflower sprouts, and some gorgeous farm fresh eggs that I picked up at the 61st Street Farmer’s Market.
|Prep Time||5 Minutes|
|Cook Time||5 Minutes|
|Total Time||10 Minutes|
1. Clean and then thinly slice the green garlic root and leaves, discarding the root tip.
2. Brown butter in a small sauté pan under medium heat. Add garlic until green garlic softens slightly.
3. Crack eggs over the green garlic. Sprinkle red pepper flakes, salt, and pepper over top. 4. Cook eggs until egg whites have set.
5. Serve with side of sunflower sprouts tossed with balsamic vinegar and olive oil.