Eggs lyonnaise (holiday egg breakfast) (debra
Eggs Holiday Breakfast Vegan
Last updated 6/12/2012 12:57:19 AM. Recipe ID 19824. Report a problem with this recipe.
Title: Eggs lyonnaise (holiday egg breakfast) (debra
Categories: Eggs, Vegan
Yield: 1 Servings
No Ingredients Found
Eggs Lyonnaise (French for "with onions") is really simple to make.
Get yourself a nice humongous onion (this is great with the
thick-walled, sweet Vidalia), and slice it 1/2" thick. Use the larger
outer rings. Saute them in butter for a minute or two until they just
start to cook. Carefully flip over, and crack an egg into the center.
The onion ring will act as an egg ring. Cook as you would for
sunny-side up eggs.
Holiday Eggs was inspired by the Italian egg & pepper sandwich.
Substitute green and red pepper slices for the onions. You should
cook the peppers a little longer than the onions, since you don't
want them too crisp. Either break egg into center, or make scrambled
egg mixture and pour into rings. You can add chives to red pepper
rings, pimento or paprika to green pepper rings. Serve with ham, or
bacon or sausage. Fancy it up even more by serving them on toast or
English muffins topped with cheese sauce.
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