Cherokee Green Onions and Eggs
3 Tbsp pork fat
2 bunches of wild green onions, whites and crisp green tops, trimmed and
sliced in 1/4" rounds, or you may substitute shallots, chives, garlic (or
"Chinese") chives, young leeks, or any combination for as much as half of
the green onions.
1/4 cup water
7 large eggs or 6 jumbo eggs
Heat pork fat in a large heavy skillet over medium heat. Add green onions
and turn in fat to coat. Lower heat, cover, and simmer for about 5 minutes.
Uncover and add water. Cook over low heat for about 10 minutes more,
stirring occasionally, until green onions are tender but not brown. If
water is all absorbed, add more by tablespoons. Break eggs into the skillet
and stir with a fork until they are scrambled. Raise heat to medium.
Continue to stir until eggs are as cooked as desired. When they are nearly
done, adjust the seasonings. Serves 3-4.
Adapted from Regional American Classics, California Culinary Academy.