Breakfast
Egg in Onion Rings
These egg in onion rings turn thick onion slices into edible breakfast molds filled with egg, melted cheddar, fresh parsley, and optional ham. They're cooked entirely in one pan for an easy, savory breakfast that's ready in about 20 minutes.
Ingredients
Instructions
- Peel the onion and cut it crosswise into thick slices. Carefully separate the larger rings, keeping them intact so they can hold the egg mixture while cooking.
- Crack the eggs into a bowl. Add the chopped fresh parsley, salt, and red pepper flakes, then whisk until everything is evenly combined.
- Heat a non-stick skillet over medium heat and lightly coat the surface with olive oil. Arrange the onion rings in the pan, leaving enough space between them to make flipping easier.
- Place small pieces of ham and cheddar cheese inside each onion ring. Keep the filling within the edges of the onion so the rings remain neat and easy to handle.
- Once the cheese begins to soften, carefully spoon or pour the seasoned egg mixture into each onion ring. Fill the rings gradually rather than all at once to help prevent the egg from spilling over the sides.
- Continue cooking over medium heat until the egg is mostly set and the bottom has developed a light golden color. Avoid moving the rings too early, since the egg needs time to firm up and hold everything together.
- Slide a wide spatula underneath each onion ring and gently flip it. Cook the second side until the egg is completely set and the onion is tender.
- Transfer the cooked onion rings to a serving plate and enjoy them while warm, when the cheese is still soft and the egg is tender.