Spring is officially in season, and with that comes a whole new wave of produce that I am so ready to eat.  One of my favorite items in the spring produce collection happens to be peas, any variety will do.  Sugar snaps, snow peas, shelling peas – I love them all.  They’re bright green and so fresh, and have the most beautiful natural sweetness captured by the plants in the warming spring sun.

On my last visit to the farm to pick up my latest CSA box, my friend and farmer Mary told me about her favorite dish to make this time of year as we were popping fresh peas off of the vines.  She described it as fresh peas sautéed in butter, then scrambled into eggs, and topped with either soy or oyster sauce.  This was a combination that I’ve never tried before, and I was immediately excited to test it out when I went home with my freshly harvested haul.  Ever since Mary put this idea into my head, I’ve made this on repeat over the past few weeks, and it has truly become one of my favorite dinners to eat.  My version is listed below, but all of the credit for this recipe goes to Mary, as she’s truly the inspiration for this meal.  This recipe is so easy, flavorful, and nourishing.  It incorporates the freshness of spring while being so simple and satisfying.  I hope my recipe honors the original version from Mary and her family, and I hope you all give it a try as well!

This base recipe can of course be updated and altered to suit your personal tastes and items you have on-hand.  Mary’s original recipe called for soy or oyster sauce as the topper, but I changed it up to hoisin sauce because I’m truly obsessed with it.  Pick your favorite of the three or use what you have!  My recipe calls for a spring onion (aka a scallion or green onion), but any allium here will do – a clove of garlic, a shallot, a handful of chives, or even a quarter of a normal onion will work.  If you like it spicy, feel free to top your final product with a drizzle of chili crisp, or chop up half a jalapeno to cook along with the peas for heat throughout your scramble.  Want some more herbs?  Basil, Thai Basil, or dill would all be fun additions here!  This can be made with two eggs if you are looking for something lighter, although I prefer it with three, especially when eating this for dinner.  I’ve been using chopped snow peas in my recipe, but any pea here will do – snap peas, shelled shelling peas, even frozen peas will work!  This dish is super customizable, and will always leave you happy no matter what adventure you choose.  

With all of this in mind, my version of Mary’s recipe is below, with my photo up top!  This is enough to make one serving, so feel free to scale up accordingly for a crowd!  I’ve been eating this alone as is, but this can also be served with rice or noodles, or an extra veggie as a side for more bulk.

Scrambled Eggs with Snow Peas and Hoisin Sauce

Ingredients:

• 1-2 spring onions (also called scallions or green onions)
• 1 handful (about 20) snow peas
• 3 eggs
• 1 tbsp butter
• 1-2 tsp hoisin sauce
• ¼ tsp salt

Method:

1. Wash and dry the onions and snow peas (if needed).  Use a clean towel to pat dry.
2. Remove the root ends of the onions, and chop into rounds (about 1/8 inch thick).  Continue chopping through the green part of the onions, and chop up some of the green leaves as well.  Discard any wilted/browning leaves and leaf tips.
   1. Use two onions here if they are on the small side, or if you like more onion flavor!
3. Remove the bottom tips and stem ends of the snow peas with your knife, and chop the remaining portion of the peas into ½ inch pieces.
4. Add butter to a large sauté pan, and place the pan over medium high heat.  The butter should melt and become lightly frothy (about 30-60 seconds).
5. Once the butter has melted, add the onions and the snow peas, and stir to combine. Cook until peas are bright green and tender, about 5 minutes, stirring occasionally.
6. While the peas and onions are cooking, crack the eggs into a bowl and scramble using a whisk or a fork.  Once the onions and peas have cooked through, pour the scrambled eggs into the pan, and stir until the eggs are fully set and cooked through, and the peas and onions are incorporated throughout.  Once eggs are cooked, transfer to a serving plate immediately.
7. Sprinkle salt and drizzle the hoisin sauce over the top of the cooked scrambled eggs.  Grab a fork and enjoy immediately!