Scrambled Eggs With Green Garlic Leaves: Bayd ala Toum Recipe

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Scrambled Eggs With Green Garlic Leaves

Growing up in Koura, North Lebanon, we had a small plot of land by our house where dad grew many types of vegetables for home.  And towards the back of the land lays a vibrant chicken coop with heirloom hens.  The funny thing is that as teenagers, my siblings and I didn’t think it was “cool” to have chicken at home so we initially shied away from telling our friends about it…until we realized that our hens produced the best-tasting eggs we’ve ever had.  Teens!!!! 🙂

Scrambled Eggs With Green Garlic Leaves

One of our favorite breakfasts was to crack some fresh eggs over fried garlic leaves and stir them into an aromatic scrambled egg with green garlic leaves dish. Garlic leaves are amazing in that they give the flavor of garlic, but it’s not biting as much as raw garlic cloves are,  it’s rather balanced and moderate.

How to Grow Your Own Garlic Leaves

We have yet to find a mainstream supermarket in the US that sells garlic leaves. However, they are extremely easy to grow at home, in your backyard, or even in a pot. Soak garlic cloves in water overnight, and on the following day plant them about 2 inches deep in a good soil in a sunny area, and water them every few days. In a couple of weeks, you should start seeing the garlic leaves.  And when they reach at least 8-10 inches tall, harvest the leaves (without the “trunk”) and make sure to keep some on the plant so this way it can grow back and keep on producing for weeks to come. After growing garlic leaves making Garlic Eggs (Bayd ala Toum) is an easy task to perform.

Here’s our very simple recipe for Scrambled Eggs with Garlic: Bayd ala Toum (in Arabic).

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Scrambled Eggs With Garlic Leaves: Bayd ala Toum

Prep5 min

Cook15 min

Serves2

Servings: − +

Ingredients

• 4 eggs
• 10-15 garlic leaves (about 10 inches each)
• Salt to taste
• 2-3 teaspoons of Olive oil (or vegetable oil)

Instructions

1. Rinse then chop garlic leaves into pieces of about 1/2 inch

2. Lightly fry them with a bit of oil for about 5-7 minutes

3. Add eggs and salt to taste, scramble for 3-4 more minutes

4. Serve hot with a side of pita bread and tomatoes/mint

Machine-readable recipe (JSON) · Recipe by Mama's Lebanese Kitchen