Thrive Short-Order | Scapes with Eggs, Bacon and Artisan Salt {Paleo and Gluten-free}

We received a tangle of scapes with our CSA box last week and I decided to throw together a quick lunch utilizing this gorgeous vegetable. For those of you who are unfamiliar with this relative of garlic, you are in for a treat. Keep an eye out at your Farmer’s Market for slender, corkscrew-shaped green stalks that are topped with a white ‘Russian dome.’ Possessing a more complex flavor than standard garlic, you can use the entire stalk and bulb in any culinary creation where you would like a hint of flavor, without it being overpowering. The white bulb caramelizes beautifully, just make sure you don’t over do it since it can burn and turn bitter just as easily.

I also came across several varieties of artisan salt at our local natural market the other day—both black and pink Hawaiian, along with an applewood smoked number. I decided to use a pinch of each to lend a bit of mystery and depth to my humble fried eggs. Why not? Feel free to grind the salt. I chose not to from sheer laziness, and it worked out just fine.

This recipe comes together in a snap—the perfect compliment for busy and fun-filled summer days where the last thing in the world you want to be doing is slaving over a hot stove.

Scapes with Eggs, Bacon and Artisan Salt 

Yield: Serves Two

*As always, by choosing local and organic edibles as much as possible, you help support the health of your body and community.


2 T olive oil
4 eggs {pastured is ideal}
5 scapes, chopped
6 slices turkey or pork bacon {nitrate, hormone and antibiotic-free}
Artisan salt of choice and to taste


In a standard fry pan, add bacon and cook over medium-low heat for about 4 minutes until crispy and brown. Flip and continue to cook for another 4 minutes. Remove from heat and transfer to a paper towel lined plate and set aside.

Meanwhile, over medium heat, gently warm olive oil in a mid-sized heavy bottom fry pan. Crack eggs into the pan and cook until just set—about 5 minutes for sunny side up. Sprinkle with salt and transfer cooked eggs to a warming plate. Set aside. Next, return pan to heat and add another splash of olive oil plus chopped scapes (both greens and white bulb). Sauté for 2-3 minutes. Remove from heat and scatter the scapes lightly over the eggs, along with crumbled bacon. Savor your meal along with good friendship and summertime joy.

Summer cooking implies a sense of immediacy, 
a capacity to capture the essence of the fleeting moment.”

              ~ Elizabeth David, food writer (1913-1992)

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