Potato and Egg Scramble with Chive Flowers

Potato and Egg ScrambleI have been noticing that my chive plant has had little purple flowers/blossoms on it the last couple weeks, and I was admiring how pretty they look. They are a gorgeous pale purple/pink color and each flower head is made up of lots of little flowers. So pretty!

Well I recently found out that these flowers are edible! They have a mild onion/chive-like taste which is quite pleasant. A quick Google search revealed a variety of edible uses for chive flowers, including sprinkling the flowers in salads, chive flower omlettes, chive blossom butter, and chive blossom vinegar! How cool is that?!

Chives bloom anywhere from April to June, depending on where you live. So if you have a chive plant in your garden, look out for its pretty blossoms, and try incorporating them into a dish for added flavor and visual appeal.

Potato and Egg Scramble with Chive Flowers

Ingredients for one:

2 eggs (from pastured hens)
Sea salt and pepper (to taste)
1 tablespoon oil (butter/lard/ghee/coconut oil)
1/2 cup (approx.) cooked potato, diced
1/4 cup cooked peas (optional)
1-2 chive flowers (rinse lightly and separate the individual petals from the flower)
2-3 chives, chopped

1. Crack eggs into a bowl, add sea salt and pepper to taste. Whisk lightly with a fork.
2. Heat oil in a pan on medium heat. Add peas and potato. Cook for a couple minutes to warm through and lightly brown the potato. Remove from the pan and set aside.
3. Add a little more oil if necessary, and pour in the egg mixture. Use a fork or spatula to scramble the eggs as they cook.
4. When the eggs are almost done (but still a little wet), add the potato and peas back in. Gently mix the potato and peas in with the eggs and cook for a minute or two.
5. Serve sprinkled with chopped chives and chive flower petals.

Linking to: Fight Back Friday, Freaky Friday, Friday Food FlicksFresh Bites FridaySunday SchoolMonday ManiaHomestead BarnhopMake Your Own MondaysReal Food 101Inspire Me MondayMeatless Mondays, Fat TuesdayTraditional TuesdaysHearth and Soul HopReal Food WednesdaysHealthy 2day WednesdaysWhole Food WednesdayAllergy Free WednesdaysFull Plate Thursdays 

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20 Comment

  1. Youre thinking like me! Tomorrow I’ve got a recipe going up using my chive flowers too. 🙂 They are so pretty in the garden arent they? My mom has always been a big fan of edible flowers, so growing up she was always putting various flowers on cakes, adding them to salads, topping pasta with them and so on.

    1. Debbie says: Reply

      Yes, they are so pretty! I’m new to edible flowers, but I’m going to research what other are edible and start growing them in my garden. I’ll check back for your chive flower recipe tomorrow!

  2. Kira says: Reply

    YUM i love chive flowers 🙂 they use to over run my veg gardens back in the states i threw them into everything! But my 2 most fav things to do with them was add them to salads or scrambled eggs 🙂 (they also give a lovely flavor to homemade dips!)

    1. Debbie says: Reply

      Adding them to homemade dips is a great idea too…must try that!

  3. Now I wish I had some chive growing so I can try this. Sucker for anything purple, over here. 🙂

    1. Debbie says: Reply

      They’re the prettiest little flowers ever! Chives are so easy to grow, I just grow mine in a pot outside.

  4. I’ve never heard of eating chive flowers. It seems like an attractive and tasty dish!

    1. Debbie says: Reply

      Thanks Connie! Eating chive flowers is new to me as well, but I love discovering these little delights in my garden!

  5. You can’t go wrong with your ingredient combinations, although the chive flowers is new to me. Very interesting! Thanks for sharing at Allergy-Free Wednesdays! We hope to see you back again next week.

    ~Michelle, AFW Hostess

  6. Elsa says: Reply

    I didn’t know they were edible either. Neat!! Your recipe sounds yummy. I also love your pottery. Thanks so much for sharing with Hearth and Soul!

    1. Debbie says: Reply

      Thanks Elsa!

  7. Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! 🙂

  8. Laura says: Reply

    Wow-now this is an egg scramble that I must try!

  9. This has to be the loveliest scramble I have ever seen. I love adding edible flowers to dishes, but never would have thought to liven up breakfast in this way.

    1. Debbie says: Reply

      Thank you Alea 🙂 Edible flowers are new to me, but I’m having a lot of fun with them!

  10. JR says: Reply

    Unopened chive seed heads make a lovely “pop” when you bite into them.

  11. […] Potato and Egg Scramble w/ Chive Flowers. So tasty and fun with the pretty little chive flowers. Can’t wait until they’re back in season! […]

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