Garlic Scapes and Eggs
1 tblsp olive oil
1 large shallot, thinly sliced
2 Garlic Scapes, chopped
2 small green chilies, thinly sliced
Aged Gouda (sharp, aged 100 days preferably)
Habanero tortillas (or plain)
Salt, pepper to taste
In a small frying pan, heat the oil and add the shallots. Sautée until softened, then add the chilies and the garlic scapes. Cook for 3 minutes and then crack the eggs over top.
Cook for 2 minutes until the whites are set, take it off the heat and top with the Gouda cheese.
Broil for approx 5 minutes until the cheese has melted and slightly crispy. Take care not to overlook the eggs. (The yolks should still be very soft, but the whites completely set).
Remove and slide over tortillas, top with fresh thyme, salt, and pepper. Enjoy! 🙂