Photo by Chelsie Craig, Food Styling by Kat Boytsova
To get the most flavor out of this open-faced breakfast sandwich, look for spring onions with round bulbs and very tender dark green stalks. If you can find only thicker-stalked spring onions, cut the stalks in half lengthwise, then into 3" pieces. Cook the stalks along with the bulbs; they’ll benefit from the extra time.