Wild garlic - now in bloom!

 Time runs and runs - wild garlic season is over already. And once again I wish I had harvested more...

Too many eggs?

With 5 hens we get at least 3 eggs per day, mostly 4 (because one hen has been ill and doesn't lay). Needless to say they are delicious, but I only realised just quite how delicious they are when going on tour again recently, spending 2 weeks being served horribly bland hotel breakfast eggs.

Back home the supply of delicious eggs thanksfully never stops so I'm always desperately looking for ways to use them all up (unfortunately I'm not a cake baker/eater).
> boiled eggs for breakfast
> poached or fied eggs for lunch
> Spanish tortilla
> a Greek pita pie (a veg/cheese/egg pie in filo pastry)
> omelettes (but not my favourite)
> Chakchouka (North African style ratatouille with baked egg)
> Bernaise sauce with steak or asparagus
> chopped egg suce with capers
> take some to the neighbours, or even better, friends in London

I know there must be many more ideas out there - I'd love to har your suggestions!

Summer evenings!

Precious, glorious and never-ending (we are almost made to believe...)

Wild garlic!

Loads of it - more or less everywhere in the woods. I first noticed a massed sprouting of spade-shaped leaves in early March. As the leaves grew thicker, I also occasionally noticed a faint garlicky smell in the air. I didn't make the connection between the leaves and the smell for several weeks - I was thinking it looked rather like a carpet of lily-of-the-valley.
Then (while miles away on travels) I accidentaly read a newspaper article about seasonal wild garlic recipies - and then it suddenly struck me: we got carpets of the stuff just down the lane!
The aroma is subtly yet unmistakably one of garlic, in a fresh, delicate kind of way. Now we got to try it out in lots of ways, before the brief season is over with flowering. If you have any ideas or tried & tested favourites let me know!

Here's the best impromtu recipe so far:

SCRAMBLED EGGS 'WILD END' (for 2)
4 eggs (from this morning)
a little milk
handful of freshly picked wild garlic, finely sliced
half a tin (100g) of laverbread (Welsh speciality of cooked, tinned seaweed)
sea salt & freshly ground pepper
toasted rye bread to serve
>> Mix eggs, milk & laverbread, salt & pepper, cook as scrambled eggs on gentle heat, add the wild garlic when just about cooked. Serve with toasted rye bread (or other dark, rustic bread).
Yum!