CookEat Recipe
Lemon Onion Eggs on Toast
Pan-fried eggs topped with softened onion, a little cayenne and lemon juice, served immediately on warm toast.
Method
Steps
Step 1
Toast the bread and keep it warm. Slice the onion thinly and measure the lemon juice before cooking the eggs.
Step 2
Melt half the butter in a wide non-stick pan over medium heat. Soften the onion for 5–7 minutes without burning; move it to a warm plate.
Step 3
Add the remaining butter and fry the four eggs in two batches if needed. Cook until the whites and yolks are set and the centre of an egg reaches 74 °C; keep the onion warm without scorching it.
Step 4
Place two toast slices on each plate and top each with an egg. Spoon the onions over the eggs, add salt and a light dusting of cayenne, then drizzle the measured lemon juice over the eggs. Serve immediately while the toast still has crisp edges.
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