Egg & Onion Breakfast

by Denise
(Chadds Ford, Pa)

This is my mothers & grandmothers recipe. We ate it for breakfast. It may sound weird, but it's so yummy. The first time I served it to my non- Italian hubby, I thought he would look at me like I was nuts. To my surprise, he loved it. It's now his favorite breakfast.

INGREDIENTS

  • 2 TBL butter
  • 2 TBL olive oil
  • 3 large onions, sliced
  • 3 teaspoons chicken base
  • 3 cups water
  • 6 eggs
  • salt & pepper to taste
  • 2 cups leftover Italian bread, torn or cut in
  • 2 x 2 inch chunks.

    PREPARATION

  • Fry onions in butter & olive oil until soft.
  • Whisk in the chicken base and water, season with salt & pepper to your taste.
  • When liquid boils, crack the eggs into the pan.
  • Cover & simmer until the eggs are just cooked but before the yolks get hard.
  • Serve over the bread chunks in a bowl & drizzle with more olive oil.

    Egg & Onion Breakfast, serves 2. Prep time 5 minutes. Cooking time 15 min.

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