Out in the garden, the chives are gorgeous, as are the rosemary, sage, thyme, oregano, basil, parsley, and dill. Next spring, when the chives are covered in pink blossoms, I intend to pick some, pack them into a nice jar, and fill it with white vinegar.
Today I have a lovely recipe for chive oil that comes from the magnificent “Healthy Recipe Journal 101 cookbooks.”
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To make chive oil, puree 1/4 cup chives with 1/2 cup extra-virgin olive oil in a blender or Vitamix or food processor. Then stir in an additional 1/4 cup chives by hand, and season with a sprinkle of sea salt.
Now use that to scramble your eggs!
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P.S. It has been brought to my attention that this recipe fits the criteria for a “low-acid flavored oil.” To be on the safe side, keep it in the refrigerator after you make it, and don’t make more than you’ll use up in a week or two. (Thanks, Mary!)