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Breakfast >  Native American >  United States >  Eggs & Wild Onions >

 

Eggs & Wild Onions

Cherokee

• 2 dozen wild onions, coarsely chopped*

• Water

• 6 eggs, beaten

• Butter or bacon grease (for frying)

• Salt & black pepper to taste

Place chopped onions in a pan of steaming water; cover and cook for three to five minutes or until onions are soft and limp. Drain. Melt the butter or bacon grease in a skillet; add onions and beaten eggs. Add salt and black pepper to taste; stir. Continue to stir until eggs reach desired scrambled consistency. Serve at once.

 

*Note: Wild onions can be substituted with thin green onions.

 

Related Links:

• Food Fare Culinary Collection: American Food & Culture

• Food Fare Culinary Collection: Native American Cuisine

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