Limed onion and fresh parsley scrambled eggs

If you love eggs and are looking for more ideas to make them a little more exciting, here is a really simple recipe I threw together at the weekend and it was totally delicious. It’s perfect for a slow Sunday morning brunch, or a quick and easy throw-together dinner when you don’t feel like doing a whole lot of cooking, yet you want something substantial to tide you over.

I use limed onions a fair amount in my summer cooking in salads – I love the colour the liming process gives the red onions and I just love limes in general – the colour, the smell, the flavour. 

Serves 2

Half a red onion, thinly sliced
juice of 1-2 limes
small pinch of dried chilli flakes (optional)
6 eggs, scrambled
1 slice of toast each (optional)
a handful of fresh parsley, roughly chopped
butter for cooking
salt and pepper to taste

1. Slice the red onion into thin slices and pop the slices into a jar or a small Tupperware dish with the juice of 1-2 limes depending how juicy the limes are and leave to soak overnight. This process takes away the sharp onion flavour and replaces it with a zesty, more subtle onion flavour, plus it transforms the onions into the most bright pink colour!
2. Fry the lime soaked onions in some butter for 2-3 minutes on a low-medium heat until slightly softened. Add the whisked eggs (2-3 eggs per person) and throw in the roughly chopped parsley and some chilli flakes (optional). Stir occasionally until cooked to your desired scrambled egg consistency. And that’s it!
3. Serve hot with some toasted bread (optional) or just by itself.
   

Tom and I had this scrambled egg combination the Sunday just gone, and it was delicious. We enjoyed the eggs over two cups of breakfast tea with some warmed up oat milk, and I had an extra piece of toast with some sliced banana and cloudy honey on the side – perfection.

I hope this inspires your next time breakfast/brunch plans.

Big hugs from Menorca,

Jess and Tom