egg and arugula tartine we just made, but were at a loss as to how to eat them.
A chive blossom is rather big and fluffy; as much as we'd like to put a few in our next salad, they'd make too much of a mouthful.
The answer is quite simple, though; pick apart the flower puffs. They come apart easily into garlicky, lightly onion scented flowerets that are delicious scattered on a salad or tartine like this. Try adding a head or two into scrambled eggs for some pretty color, or tossing them in a big pasta salad of with hardboiled eggs, sour cream, and capers. Or mash into some goat cheese with a bit of honey for a twist on this appetizer recipe. Related: Garden Spotlight: Chives