Crunchy, caramelized, charred scallions are our latest toast topper these days. We love the mellow onion’y flavor the scallions take on after a high temperature roast in the oven. We use olive oil, salt, aleppo pepper and lemon zest as seasoners to further bring out the flavors.
Here we have two ways to use these delicious scallions with our organic country sourdough batard:
- on fluffy scrambled eggs with lots of grated parmesan cheese
- on top of a generous smear of cottage cheese
Feel free to try them with fried eggs, labneh, avocado or cream cheese too.
Make a batch on the weekend and add them onto your toasts all week long. The reserved scallion oil is perfect for drizzling as well!
For the charred scallions
- 1 bunch scallions (about 175 grams), roots trimmed
- 4 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp aleppo pepper (or chili flakes)
- zest from 1 lemon
Preheat the oven to 425F/220C. Place the scallions on a sheet pan in an even layer. Drizzle with olive oil and season with salt, aleppo pepper, lemon zest and toss to coat. Let roast in the oven for 25-30 minutes till deep brown and charred. Store in a container in the fridge for up to one week