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)
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.