Allspice-Scrambled Eggs with Scallion and Toast

Allspice-scented scrambled eggs with scallion, thyme, and a touch of habanero rest on buttered sourdough toast. The plate recalls Smoke Under Pimento Leaves, when Maroon kitchens in the cockpit hills used pimento's green-clove smoke to feed without telling the valley who cooked.

Serves 2

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Ingredients

• 6 eggs
• 4 scallions
• 2 tsp fresh thyme leaves
• 1 tsp ground allspice
• 2 garlic cloves
• 2 tbsp butter
• 4 sourdough bread slices
• 1/2 tsp salt
• 1/4 habanero pepper

Instructions

1. 1Finely chop the scallions, garlic, and habanero.
2. 2Melt the butter in a large nonstick skillet over medium-low heat.
3. 3Add the scallions, garlic, thyme, allspice, and habanero; cook 1 minute until fragrant.
4. 4Whisk the eggs with salt and pour into the skillet.
5. 5Gently stir until the eggs form soft curds, about 4 minutes.
6. 6Toast the sourdough slices while the eggs finish.
7. 7Serve the scrambled eggs immediately on the hot toast.