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Sweet Onion Scrambled Eggs

Sweet Onion Scrambled Eggs


2 shallots.
Olive oil.
Salt and pepper.
• A handful of chives (lots and lots, chives are great).
2 eggs.
Toasted bread or toasted potato waffles.
• 3 tablespoons of mayonnaise.
• 3 tablespoons of sriracha hot sauce.
• (Very optionally) a couple of slices of smoked salmon.


This rich, decadent scrambled egg is one of my favourite ways to eat eggs. Serves 1.

1: Place two shallots on the chopping board and skin, root and slice them thinly.

2: Place a small, non-stick pan onto a medium heat and add two teaspoons of olive oil.

3: Add the shallots and a good sprinkle of salt then stir. The shallots should take 5-10 minutes, stirring occasionally.

4: While the shallots cook, chop up a handful of chives. You want to end up with roughly a tablespoon worth of chopped chives.

5: Crack two eggs into a bowl and whisk.

6: When the onions are browned and have reduced a bit, but haven’t burnt, quickly add the whisked eggs and chives.

7: Scramble the eggs constantly with a spatula until the mixture appears dry, this should only take ten or twenty seconds assuming the pan is hot.

8: Place the scrambled eggs onto a piece of toasted bread or potato waffles. Personally I’m really into putting these scrambled eggs onto two toasted potato waffles.

9: Cover with a few cracks of black pepper, about three teaspoons of mayonnaise and the same amount of sriracha.

10: Dig in.

If you want to bump up the decadence when you make this, I might suggest adding a layer of smoked salmon under the scrambled eggs when you serve.