So simple I can't exactly call it a recipe, but local all the way! The chives in my garden are just big enough now to start harvesting a bit here and there. This morning I went out and picked some to go in our eggs. After plain scrambled eggs as winter, the chive flavor was like a lovely little jolt to the palate - and so full of spring!
About 1-2 tsp of snipped chives per egg works well, depending on how much chive flavor you want. Beat the eggs in a bowl, stir in the chives, then cook in butter, scrambling as you go, over medium heat.
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