| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

If you like, caramelize the onions the day before and reheat before serving to save a bit of time. Water added to the eggs create fluffier, better textured scrambled eggs.

Scrambled Eggs on Caramelized Onions

4 tablespoons unsalted butter
2 medium-sized yellow onions, sliced very thin
Salt and freshly ground pepper
4 to 6 large eggs, beaten
3 tablespoons water

Chopped chives, chervil or parsley for garnish (optional)

1. Melt 2 tablespoons of butter in a heavy skillet set over medium heat. Reduce the heat to low and add the onions. Cover the pan and cook until the onions are very soft and caramel-colored about 10 minutes. Season with salt and pepper and set aside.
2. Beat the eggs and water together, adding a pinch of salt and pepper. Melt the remaining 2 tablespoons butter in a small skillet (preferably non-stick) over medium heat. Pour in the beaten eggs and add salt and pepper to taste. Scramble to desired doneness.
3. Divide the onions between two plates, creating a bed of caramelized onions. Spoon eggs on top and garnish if desired with fresh herbs. Serve immediately.

Makes 2 servings.