I have a slight obsession with chives and unfortunately for my husband who dislikes it, with dill. It stems from my Polish foodie upbringing as both herbs are used fairly extensively in Polish cooking. Chives are called Szczypiorek and dill is called Koperek. Both can be grown easily and I tend to chop mine and freeze it too, so there’s always some on hand. I used to get sent to school on a breakfast of scrambled eggs with chives (see the recipe here) or scrambled egg with Kielbasa, garlic sausage. With that fragrant combo it’s a wonder I had any friends! Interestingly, last week I also went on my first guided foraging walk (more about that to come, I ate squirrel!) and we found some hedge garlic growing wildly, which is an alternative to chives, onion and garlic, so I’ll be using some of that too, soon.
I love the combination of chives with cream cheese and also like to pair chives with locally produced British goat’s cheese, as well as with feta. So this is a very quick omelette with feta and chives sprinkled in, but really, any crumbly white cheese would work.
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