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.
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
- 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!
- 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!
- 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