Fried Eggs with Golden Onion: Recipe for a Perfect Breakfast

Name: Fried Eggs with Golden Onion: Perfect Breakfast Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: European
Ingredients: Eggs 2; Onion 1-2; Dill 2-3 sprigs; Vegetable oil 2 tbsp; Salt, freshly ground black pepper to taste

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30 mins

Fried eggs with onion are the simplest breakfast dish there is, and anyone can make them. It takes a bit more effort only when you prepare the base for eggs Benedict, poached eggs.

It’s a common misconception that fried eggs are a European dish. People have always fried eggs everywhere, except perhaps those who follow a vegetarian faith.

I’m sure that in the deepest antiquity, when no one thought about “cooking” food, some clumsy creature dropped a fresh egg, just taken from the nest, onto a hot stone, and instead of a rock on the head got praise from the tribe for a tasty breakfast.

Fried eggs, as we understand them, are eggs cooked in a hot pan, ideally with the yolk left whole and not running. This dish is made all over the world. In the British Isles, fried eggs with ham are a traditional breakfast, along with oatmeal. There are eggs in flatbread in Spanish cooking, “eggs-on-the-eyes” in Bulgarian cuisine, glazunya (sunny-side-up eggs) in Eastern Europe, and so on.

All sorts of additions make fried eggs much tastier: onion, mushrooms, bacon, cracklings, tomato, cheese, sausage. Unlike an omelet, fried eggs are not made from beaten eggs but simply poured onto a hot pan.

It’s hard to think of a simpler breakfast. Only tea is simpler, and even that takes time. Morning fried eggs with onion are quick and easy. And delicious!

5 ingredientsTo the recipe

More with onions

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Fried Crucian Carp with Onions

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Braised Onions with Carrots

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Pasta with Leeks

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Braised Beef with Onions and Carrots

2 h

Ingredients

1 serving

Eggs 2
Onion 1-2
Dill 2-3 sprigs
Vegetable oil 2 tbsp
Salt, freshly ground black pepper to taste

Step-by-step recipe

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Like any other egg dish, fried eggs should only be made with fresh eggs.
Pour vegetable oil into a well-heated pan. While the oil heats, peel the onion and cut it into thick strips. Add the onion to the pan, then salt and pepper to taste.
Fry the onion, stirring, over medium heat until soft and golden. Don’t cover the pan with a lid; the onion needs to fry.
It’s important that the onion is properly browned, not just soft. Since childhood I’ve remembered that well-fried onion becomes slightly sweet.
While the onion fries, finely chop the dill. When the onion is ready, use a spatula to make two hollows in it. Carefully crack the eggs so you don’t break the yolks and pour each egg into a hollow. This way the eggs won’t spread.
Reduce the heat to the minimum and keep frying.
If you want the yolk to stay runny, you can use a higher heat and serve as soon as the white sets. If you cover the pan with a lid, the white over the yolk turns opaque and the yolk becomes firm. It’s a matter of taste.
It’s important that the white doesn’t burn. Eating burnt eggs is “quite” a pleasure.
Eggs usually take 4-5 minutes to fry over low heat.
Transfer to a plate and sprinkle with dill. Salt and pepper to taste, remembering that the onion was already salted.