Kitchen > Eggs > Scrambled Eggs & Carmelized Onons

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Scrambled Eggs & Carmelized Onions

We tried this for supper. It was outstanding. I steamed some broccoli for the vegetable and it made a complete meal. Sliced tomatoes would also be very good with this.

4 tablespoons unsalted butter
2 medium-sized yellow onion, sliced very thin
salt and freshly ground pepper
4 to 6 eggs, beaten
3 tablespoons water
Chopped chives, chervil or parsley for garnish (optional)

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.

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.

Divide the onions between two dinner plates, creating a bed of caramelized onions. Spoon eggs on top and garnish if desired with fresh herbs. Serve immediately.

Makes 2 servings.

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