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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This is a recipe I threw together one night as I was making breakfast for dinner for Brad. He traditionally prefers scrambled eggs, but wanted something a bit more special. Ingredients:
3 large eggs, beaten |
1/8 cup milk |
1/2 cup onion, diced small |
1/2 teaspoon lawry's seasoned salt (to taste) |
1/2 teaspoon dry mustard |
1/2 teaspoon white pepper |
1/2 teaspoon dried parsley |
2 dashes hot sauce |
1 tablespoon butter |
Directions:
1. Combine the beaten eggs, milk, hot sauce, and spices. Set aside.
2. Heat a non-stick skillet to medium-high heat and melt butter.
3. Add onion and scatter. Saute, stirring occassionally, to allow the onion to carmelize.
4. When onion is browned to your liking, scatter it evenly around the skillet and lower heat to medium.
5. Add the egg mixture to hot skillet. It will set quickly from the heat, but resist the temptation to move it around.
6. After 1-2 minutes, push the cooked egg to one side, allowing the wet egg to run onto the hot skillet. Continue this on alternating sides of the pan until you've got a neat little pillow of browned, oniony, delicious scrambled eggs that are set to your liking.
7. NOTE: Or, if you're not anal-rententive like me, scramble the eggs however you like and enjoy. It won't be as attractive, but will be just as tasty.
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