Scrambled Eggs on Caramelized Onions
If you like, caramelize the onions the day before and reheat before serving to save time. Water added to the eggs actually create fluffier, moister scrambled eggs.
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)
- 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 plates, creating a bed of caramelized onions. Spoon eggs on top and garnish if desired with fresh herbs. Serve immediately.
Makes 2 servings.