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Cherokee Green Onions and Eggs

Adapted from _Regional American Classics_, California Culinary Academy.
Reprinted with permission from paleofood.com

• 3 Tbsp bacon fat
• 2 bunches of wild green onions, whites and crisp green tops, trimmed and sliced in 1/4" rounds, or you may substitute shallots, chives, garlic (or "Chinese") chives, young leeks, or any combination for as much as half of
• the green onions.
• 1/4 cup water
• 7 large eggs or 6 jumbo eggs
• pepper (optional)

1. Heat bacon fat in a large heavy skillet over medium heat.
2. Add green onions and turn in fat to coat.
3. Lower heat, cover, and simmer for about 5 minutes.
4. Uncover and add water.
5. Cook over low heat for about 10 minutes more, stirring occasionally, until green onions are tender but not brown.
6. If water is all absorbed, add more by tablespoons.
7. Break eggs into the skillet and stir with a fork until they are scrambled.
8. Raise heat to medium.
9. Continue to stir until eggs are as cooked as desired.
10. When they are nearly done, adjust the seasonings.

Serves 3-4.

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