Scrambled Eggs with Caramelized Onions and Chèvre

Name: Scrambled Eggs with Caramelized Onions and Chèvre
Yield: 2 Servings
Ingredients: 4 large eggs; Kosher salt and freshly ground pepper; 2 tablespoons chèvre, crumbled; 2 tablespoons Big Batch of Caramelized Onions (click here for recipe); 2 teaspoons olive oil; Small pinch of smoked paprika; Whole parsley leaves (for serving)

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Sara Dickerman

2 Servings

Source

Ingredients

4 large eggs

Kosher salt and freshly ground pepper

2 tablespoons chèvre, crumbled

2 tablespoons Big Batch of Caramelized Onions (click here for recipe)

2 teaspoons olive oil

Small pinch of smoked paprika

Whole parsley leaves (for serving)

Method

Whisk eggs in a medium bowl until frothy; season with salt and pepper. Stir in chèvre, reserving several crumbles for serving. Heat onions in a small nonstick skillet over medium-low heat until warm and pliable, about 2 minutes.

Heat oil in a separate nonstick skillet over medium-low heat. Add eggs and cook, stirring occasionally, until large curds form, about 2 minutes. Serve eggs dusted with paprika and topped with onions, remaining chèvre, and parsley leaves.