Green Garlic Scrambled Eggs with Sliced Avocado

Total time: 10 minutes
    Green garlic looks like a green onion or very small leek and has a wonderful, mild garlic flavor.  Use it all, including the green tops. The eggs should be removed slightly underdone: the residual heat will finish cooking the eggs before you get your fork into them and they will stay more tender and creamy.

 Ingredients:

• 1/2 avocado  
• 3 eggs
• 2 green garlic  substitute 2 tbs garlic or regular chives or 1/4 cup sliced leek plus 1 clove garlic, minced
• 2 tbs (1oz, 30gr) plain or Greek yogurt
• 1 tsp cold, hard butter
• 2 tsp butter - any temperature
• salt and pepper to taste
• 4 or 5 cherry tomatoes, cut in half, for garnish

 Instructions:

• Green Garlic:  Cut the stem ends off the green garlic and remove the outer layer.   Slice about 1/8" (.3cm) thick including green tops.
• Avocado: Cut avocado, remove pit.  Remove half from shell and slice. 
• Divide and arrange on plates.
• Eggs: In medium nonstick skillet melt the 2 tsp of butter over medium heat. 
• Add green garlic (or leeks and garlic) and sauté just until starting to come apart, about 3 minutes.  They should keep a bit of crunch. 
• In medium bowl whisk eggs. 
• Add yogurt, salt, pepper and whisk.
• With a knife cut the 1 tsp of cold butter into tiny pieces and add to eggs.  This will melt as the eggs cook making them very creamy.
• Add the eggs to the green garlic in the pan and with a spatula gently stir the eggs, mixing in the green garlic. 
• When the eggs are almost, but not quite, set, divide them and put on plates. 
• Garnish with tomatoes and serve immediately. 

Note: To store a cut avocado wrap it in cling film, making certain that the cut surface touches the film, put it cut-side down on a plate and refrigerate.