Farmer’s Market Breakfast: Eggs w/ Zucchini, Fresh Peas, Garlic Scapes w/ Toast

It’s Saturday, I just woke up, I’m hungry and there is a farmers market 1 block away from me. What do you think a freak like me is gonna do? I’m gonna go buy something fresh and get down to business.


4 Farm Fresh Eggs

15 Pods (Approx.) Fresh English Peas

1 Fresh Zucchini

1 Handful of Garlic Scapes

1 Shallot

Some Good Bread

A knob of butter

Salt & Pepper


First off, shell the peas.

Dice the zucchini. You will know you got a ridiculous fresh zucchini if water starts to expel from it after you cut it (like its doing in the picture below). Halve it lengthwise, slice each half 4 times, then dice it up.

Chop of the garlic scapes, they are a little difficult to work with but just chop it up best you can, it doesn’t really matter.

Scramble the eggs with salt and pepper. If you have some cream, feel free to add it too. I don’t, so I didn’t.

Add some butter to a non-stick pan on medium-high heat. Add the garlic scapes, shallots and zucchini, season with salt and pepper. After about 5 minutes of cooking, drop the peas into boiling hot, salty water for 1 minute. After a minute, add it to the pan, toss together to combine.

Toast off your bread. Add your eggs and stir constantly and once the eggs comes together its basically done. Plate it with your toast and start your day off with a bang!

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