Another Simple Dish

I wrote about the chives coming up. Did you know that there are "onion chives" and "garlic chives" and that they are different plant types? If you're checking Wikipedia look at "Chinese chives" instead of garlic.

If you want to highlight an herb, nothing is better than putting it in some scrambled eggs. Eggs are a wonderful carrier of flavors. This morning for breakfast I ripped off a few leaves. I like my eggs soft but to keep maximum chivey goodness, I added them to the eggs just as the eggs were starting to cook rather than mixing them in the eggs before hand or putting them in the hot oil. Yummmmm.