Double Cooked Spring Onions and Eggs

As I remember it (there are sadly no written recipes from my grandmother,) this recipe for green onions and eggs is steamed with profuse amounts of butter. The way she would serve it is to pile it onto rye bread – with more butter of course! That’s really the BEST way to eat this. However, I’m still on a low carb diet. And even if I wasn’t, rye bread unfortunately isn’t gluten free. So I’m going with the flow in this post and making this more of a side dish for dinner than for breakfast or brunch.’

To start cook eggs in the shell (hard boil) and then grate them.

Meanwhile, get a double boiler going on the stove so the water is simmering.

Chop a few stalks of green onions.

When the water is simmering add the egg and dollops of butter into the top of the double boiler. Quite honestly, the more butter the better.

Follow with the onion and place on top of the simmering water. Give it a stir.

Then place the lid on top to allow it to steam. We forgot to stir first and find that the egg can tend to stick a little. So it might even be a good idea to give it a stir after a minute or so too.

Since the eggs are already cooked, you’re just looking to meld the flavours, soften the onion a little and take the raw edge off. It shouldn’t take longer than 5 minutes.

While that steams I heat up left over cauliflower alfredo sauce.

After cooking some shrimp, I place it on top. Then I add the green onions and egg.

It might seem like a weird combination, but for me it works; I really enjoy this new twist on my grandmother’s recipe.

As for my husband, he enjoys it in the traditional way by slathering it onto buttered bagels.

Again, I should emphasize that this is all from memory, so feel free to adjust all these ingredients to suit your own taste. In my humble opinion, you can never have enough butter so I say indulge for this recipe and add more.

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