UPDATE: In this post I find out it is Allium paradoxum not Allium ursicum like I thought it might be.
thoroughly clean and rinse your wild garlic, picking out any other accidental pickings. Dry and then chop finely.
Add a large nob of butter to a pan on medium heat, throw in the chopped wild garlic while the butter is still melting.
Mix a couple of eggs (I used 5) together while the butter is melting and slowly cooking the wild garlic. When the butter is melted you can add the eggs
Now all you have to do is to keep the eggs moving. Once it starts to come together you can turn of the heat, the residual warmth will finish cooking the eggs without drying them out. I served them as Easter nibbles on slices of french bread.