In all my attempts to recreate recipes found in Oklahoma cookbooks – from the Pioneer Women's "Egg in Hole" to Chuck Norris’s "White Enchiladas" to Conway Twitty's pineapple-laden "Twitty Burger," I've never been scared to fail at recreating a recipe.
Until now.
Buried in the pages of the Real Oklahoma Cookin' Book was a recipe for Wild Onions and Scrambled Eggs – a real, live, unadulterated Native recipe. Sure, I've attempted a few Indigenous-passing recipes in my time, but with this glorious dish, the pressure was on.