When we recently returned from vacation, there was hardly anything in our fridge to eat the next morning: a half-dozen eggs, 2 medium red onions, a couple of cloves of garlic. For breakfast the next morning, I caramelized the red onions with garlic, then de-glazed the onions with balsamic vinegar before adding the eggs… the result was delicious! I topped the eggs with some basil right from our garden, and we had a lovely breakfast indeed.
- 2 medium red onions, thinly sliced (halved, then sliced)
- 3 cloves of garlic, sliced thinly
- 6 pasture/free-range organic eggs, beaten
- Balsamic vinegar
- Basil leaves, julienned
- Salt + pepper
In a nonstick pan, heat some olive oil, medium-high. Add the onions and garlic, salt and pepper. Cook the onions, stirring occasionally, until they begin the caramelize. Meanwhile, beat the eggs in a bowl. When the onions caramelize, add a drizzle of balsamic vinegar (about a 1/2 tablespoon), stirring the onions and deglazing the bottom of the pan. Add the eggs. With a spatula, stir and fold the egg as they cook. (I don’t like to overcook the eggs, so I like to gently stir and fold the eggs until they are not runny but not over cooked, either.) Plate the eggs, salt as desired, and top with some julienned basil. Enjoy!