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Eggs with Goat Cheese, Caramelized Onions & Thyme

February 15, 2006

So you are having overnight guests and you want to serve a nice breakfast to them, but want to keep it simple, right? Okay, or you just want to start off your own day on a good note! Either way, this egg dish satisfies both situations.

I like making scrambled eggs and adding stuff to them better than omelets because if you are serving more than one person, being able to only make one omelet at a time is quite a pain. Plus by the time you make the last person’s omelet, the first is already cold! Oh, my eggs are so much better…

So here is what you need (per serving):

  • 2 tbsp olive oil (drizzled twice around pan)
  • Red onion slices (I like to slice the onion so that the slices are rings–they look prettier on the eggs that way. Keep in mind when deciding how many onion slices you want that the onion will cook down a little.)
  • 3 eggs (or 2 will work if you aren’t as hungry)
  • 1 tsp fresh thyme (dried thyme will work as well)
  • 1 pad of butter
  • Some goat cheese
  • Salt & pepper to taste
  1. In a pan over low heat add olive oil and onion slices. Cook slowly in order to allow the onions to caramelize.
  2. While onions are cooking, mix eggs and thyme in a bowl.
  3. In another pan over medium heat, add the butter.
  4. Once the butter has melted, add the eggs and scramble them until cooked.
  5. When the eggs are ready, place them on serving dish and top with goat cheese. Don’t be stingy with the cheese–it is yummy! Top the cheese with the caramelized onions and garnish with some fresh thyme on top. Salt and pepper to taste.

Enjoy!

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