Eggs and Onions
A simple yet flavorful Anglo-Indian dish featuring tender fried onions seasoned with cayenne and lemon juice, topped with perfectly poached eggs. A savory breakfast or light lunch option.
Ingredients
- 1 whole Large Spanish onion (Or large yellow onion)
- 3 tablespoons Butter (For frying)
- 0.25 teaspoon Cayenne pepper (Adjust to taste)
- 0.5 teaspoon Salt (Adjust to taste)
- 1 whole Lemon (Juiced)
- 4 large Eggs (Fresh eggs are best for poaching)
- 1 tablespoon White vinegar (Optional, helps set egg whites while poaching)
More recipes using Eggs
Eggs on Fried Onions (Kanda Per Eedu)
Sweet, caramelized onions form a savory bed for perfectly steamed eggs in this traditional Parsi breakfast classic known as Kanda Per Eedu. Finely sliced onions are fried until golden and crispy, then slightly softened to create a rich, aromatic foundation that complements the creamy, runny egg yolks. This simple yet indulgent dish is best enjoyed with hot rotis or crusty bread to scoop up the flavorful onion mixture.
Poached Eggs
Delicate and tender poached eggs prepared in the traditional Parsi style, offering a light and digestible meal perfect for breakfast or convalescence. Fresh eggs are gently simmered in salted water until the whites are firm and the yolks remain soft and creamy. This simple yet elegant preparation highlights the natural flavor of the eggs without the need for oil or heavy fats.
Omelet with Onion
A classic savory omelet enhanced with finely chopped onion or shallot and parsley. Based on the traditional 'Omelet with Herbs' method, this variation calls for a little extra black pepper to balance the sweetness of the onion.
Egg Toast
A classic Anglo-Indian breakfast dish featuring soft, creamy scrambled eggs cooked in seasoned frothing butter and served immediately over hot buttered toast.
Instructions
- 1Peel and slice the large Spanish onion into even rings or half-moons.
- 2Melt the butter in a frying pan over medium heat. Add the sliced onions and fry them until they are light brown and tender. Stir frequently to ensure they do not burn.
- 3Once the onions are tender and browned, drain off any excess butter. Transfer the onions to a serving dish. Sprinkle with cayenne pepper and salt, then squeeze the juice of the whole lemon over them.
- 4Bring a pot of water to a gentle simmer (add vinegar if using). Crack the eggs into small bowls and gently slide them into the water. Poach for about 3-4 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon.
- 5Place the poached eggs directly on top of the seasoned onions on the serving dish. Serve immediately.
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Eggs on Fried Onions (Kanda Per Eedu)
Sweet, caramelized onions form a savory bed for perfectly steamed eggs in this traditional Parsi breakfast classic known as Kanda Per Eedu. Finely sliced onions are fried until golden and crispy, then slightly softened to create a rich, aromatic foundation that complements the creamy, runny egg yolks. This simple yet indulgent dish is best enjoyed with hot rotis or crusty bread to scoop up the flavorful onion mixture.
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