November 4, 2013 § Leave a comment
Always on the lookout for ways to add variety to breakfast, and with always having some Tex-Mex ingredients on hand, I threw together something new. It uses fresh chives, and while they should be available at the grocery store, they are the easiest herbs to grow that I’ve ever encountered.
Chives are a perennial, and here where it’s hot much of the year they’ve been going dormant in July or August. That may happen at another time of year in a different climate. During dormancy they can be left alone and will come back with new green shoots, but if you divide them and give the bulbs more space at that time, they get thrilled and grow like crazy. Last Summer I potted some up for a friend, and they did great. Now it’s hard to imagine not having fresh chives growing, even if a pot in the kitchen is the only space available for them.
1/4 cup sour cream
2 tablespoons salsa
2 teaspoons butter
salt and pepper to taste
2 tablespoons fresh chives, minced
In a small bowl, blend the sour cream and salsa until smooth. Add butter to a skillet preheated to medium and scramble the eggs. Salt and pepper the eggs to taste. Sprinkle minced chives over the eggs. Serve with the sour cream mixture on the side to spoon over the eggs while eating, so the eggs don’t get cold.