As I was writing this recipe, I realized that a few years ago, I had never laid eyes on the last three things in the title of this point. Well, technically, I had enjoyed caramelized onions many times, but I had never made them at home. Since I started making caramelized onions in the crockpot last year, they have appeared in many every day dishes. They are my favorite vegetable to keep in the freezer. Simply thaw what you need and add it to just about any meal.
We were at our cabin this year, when my brother’s garlic scapes were ready to be cut. He brought over a large bag full of them and I’ve been playing with them all week. Garlic scapes are very garlicky when raw, but the heat mellows dramatically when they are heated. I wanted just a tiny bit of a garlic bite to this dish, so I left them raw and tossed a very small amount of minced scapes on top of our eggs. I’m so glad that I didn’t simply add them to a sauce or a soup. They were the highlight of this simple dish. If you don’t happen to have oyster mushrooms at your fingertips, use baby bellas or white button mushrooms. This was such a simple and delicious breakfast; I know I’ll be making it again using different mushroom varieties in the future.
