Eggs are one of my favorite foods — from sweet to savory, eggs work well in all situations. I chose eggs as the theme for this month’s Food Fight, as the ingredient fit nicely with the Easter holiday soon approaching.
For the Food Fight, I decided to make a simple, savory meal — one I created recently. I call it ‘frenched’ eggs. The dish came about one weekend while I was figuring out what to make for dinner. I love the sweet, richness of french onion soup but didn’t have any beef broth. My pantry and fridge were fairly bare, but I did have a few basics on hand. I decided to utilize the flavors of french onion soup but use it as a background for baked eggs.
This meal makes a good breakfast, but also works well for a light lunch or dinner. Enjoy!
1 large yellow onion, cut into 1/4″ slices
1/2 teaspoon sugar
1 teaspoon chopped fresh thyme
1/2 cup shredded gruyere cheese (swiss works well too)
1 tablespoon extra-virgin olive oil
1 tablespoon butter
salt and pepper
My preference is to use an iron skillet, but any pan will do. Place over medium heat adding butter and olive oil. When melted, add the sliced onions and sprinkle with sugar to help in the caramelization. Cook onions for 10 minutes until they turn a golden brown, do not stir too often as you want them to caramelize.
Crack eggs on top of the onions and season with salt/pepper. Sprinkle cheese around the eggs, then add the thyme. Continue cooking over medium-low heat until eggs are set. If you prefer over-easy, cover the pan with a lid so that the top of the egg is also cooked.
Serve with crispy slices of bread. Serves 2.