Scrambled Eggs with Rhubarb and Herbs

Adapted from A Fistful of Lentils: Syrian-Jewish Recipes from Grandma Fritzie’s Kitchen by Jennifer Felicia Abadi (Harvard Common Press 2002)

Rhubarb is a vegetable. Without sugar, rhubarb is tart, lemony, and a wonderful addition to savory dishes. Lately, I’ve been eating it for breakfast in scrambled eggs. Although unnecessary (and I don’t do it for lunch), when I eat this first thing in the morning, I like adding a teaspoon of honey to the eggs. Even a small amount of honey mellows rhubarb’s assertiveness. In A Fistful of Lentils, the author says eggs and rhubarb go well with toasted bread, apricot preserves, and white cheese (feta works). She also likes it as “a savory vegetarian side dish” with rice or roast chicken. To serve a group, multiply the ingredients by the number of servings needed.

  • 2 eggs
  • 1 tsp. honey (optional)
  • 1 10” stalk rhubarb, cut in 1/4” slices (1/2 cup)
  • 2 tsp. butter
  • Salt
  • Freshly ground black pepper
  • 1 clove garlic, minced
  • 1 tsp. minced fresh rosemary or fresh mint

Crack eggs in bowl, add honey (if using), and whisk to combine yolks and whites. Sauté rhubarb, lightly seasoned with salt and freshly ground black pepper, in 2 tsp. melted butter until lightly browned. When rhubarb is nicely browned on both sides, but before pieces start breaking down, add garlic and cook for one minute. Turn heat down to low and stir in eggs. Cook until eggs are the doneness you prefer (I like mine moist). Put on plate and sprinkle with minced herbs. Serve immediately.

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