Scrambled Eggs with Caramelized Onions and Chèvre

breakfast goat cheese egg onion food lover's cleanse 2015 healthy

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.