Creamy Kale, Egg and Wild Garlic Toast Bake – a savoury spring breakfast or brunch

food to glow

creamy-kaleand-wild-garlic-toast-bake by food to glowFollow your nose and you may just find free food to be had in damp woods and shaded river banks in Britain. But get out there quick. This silky leaved wild herb – the darling of nature-inspired chefs at this time of year – won’t be around for much longer.

The pretty white star-shaped flowers are almost in bloom, signalling the near-end of spring’s really rather delicious stand-out wild herb. Growing prolifically in lush clumps of cool green, wild garlic is still growing up here in Scotland, although the longer the season stretches out the milder the aroma. I have been consistently gathering it throughout spring in the adjacent woods, as well as a nearby river, but if you have a farmer’s market you should still be able to get a bag or two for a pound or two. In the US, you probably call this ransoms, or bear garlic: same thing –…

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