Spring beckons you to the garden although it may not yet be ripe with summer vegetables. But the herbs are there to add crisp, fresh seasonal flavor to your cooking – breakfast through dinner time. Even the chives here in this photo are blossoming. Sauté them in a little oil in a small skillet with Teflon™ nonstick and add chopped arugula and diced tomatoes.
Use this as a topping for anything from bruschetta to egg noodles, and yes, even scrambled eggs.
Please see our Eggsplosion of ideas under this month’s Cooking Class.