CARAMELISED ONION SCRAMBLED EGGS

For savoury breakfast lovers, this egg and onion combination is a dream. Only caramelised onion can bring this kind of depth and flavour to such a simple dish. This is why it’s both mine and my father’s favourite scrambled egg recipe. Freshly buttered bread or bagels are an absolute necessity. {Serves 2}

1 tablespoon salted butter

1 onion, finely chopped

5 eggs

splash of milk

pinch of sweet paprika

salt and white pepper, to taste

Melt the butter in a large frying pan (skillet) and add the chopped onion. Cover the pan and cook over the lowest possible heat for about 15 minutes.

For the final 7–8 minutes, remove the lid and stir occasionally, seasoning with salt and white pepper near the end of the fryin time. The edges should crisp up slightly, but not char, as this will make your scrambled eggs taste bitter.

Meanwhile, whisk the eggs with a splash of milk, a little bit of salt and a pinch of paprika.

Finally, pour the eggs over the onion and fry over a low heat, stirring almost continuously for the final 3–4 minutes that it takes to get the scrambled eggs to the consistency you prefer.

{Time: 25 minutes}