Scrambled Eggs with Caramelized Onions

Name: Scrambled Eggs with Caramelized Onions
Yield: 2 servings
Ingredients: 2 tablespoons salted butter (Kerrygold or any salted butter), plus more for the toast; 2 white onions, halved and cut in thin slices; 2 yellow onions, halved and cut in thin slices; 1 teaspoon table salt (not kosher or Maldon); 6 extra-large eggs; Sliced sourdough bread, for serving

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Level: Easy

Yield: 2 servings

Level: Easy

Yield: 2 servings

Ingredients

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2 tablespoons salted butter (Kerrygold or any salted butter), plus more for the toast

2 white onions, halved and cut in thin slices

2 yellow onions, halved and cut in thin slices

1 teaspoon table salt (not kosher or Maldon)

6 extra-large eggs

Sliced sourdough bread, for serving

Directions

Add the butter to a nonstick skillet.
When melted add the onions, and a sprinkle of salt.
Cook for 8 to 10 minutes until they are softened and a little bit brown.
Break the eggs into a bowl and whisk.
Pour the eggs into the skillet with the onions.
Stir gently on a medium-low heat until the eggs are cooked in fluffy moist curds.
While the eggs cook, toast the bread and spread with butter.
Serve the eggs with the buttered sourdough toast.