Somethings been intriguing me for a while. It's the way that food has different English names in different countries. Eggplant/Aubergine, Coriander/Cilantro, Biscuit/Cookie, Chips/French fries (this one kills me! I had many a mishap in the US trying to order hot chips with my food only to be given a bag of chips [here's another! Chips/Crisps]). Oh man it's just all getting too confusing. This post is about one of these foods. It's spring onions, or green onions or scallions.
Lately Molly over at My name is Yeh has been posting crazy amounts of challah and it was intriguing me. I remember my friends mum (there's another! MOM!) always having a freshly baked loaf on the counter. I also got this delicious idea for Sunday breakfast in my head of slow cooked scrambled eggs and toasted challah. Thus forms my raging Saturday night.
This was fantastic. It has just the right amount of sweetness to compliment the savoury of the spring onions. Not to mention being reminiscent of the green onion pancakes I became addicted to in Asia. The recipe is easy to make, I was surprised at the simplicity of it. I was worried at the amount of yeast, it seemed like too much for one loaf, but I kept true to the recipe and it was perfect.
Lightly buttered and toasted challah with slow cooked scrambled eggs was an amazing start to my Sunday. Le Boyf gave the tick of approval too. Go to My Jewish Learning for the recipe.