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.