Eggs Scrambled with Onion and Capers (Serves 1)
Capers are the unopened green flower buds of a bush that grows in Mediterranean countries. They are picked by hand, dried in the sun, and often pickled in brine. Capers are used in sauces and condiments and as a garnish for meat and vegetable dishes. I bought a bottle one day when I was in a mood to shop and splurging on unfamiliar ingredients. I may have used them once or twice in stews, but eventually learned that I really like capers in scrambled eggs. Capers taste a bit like green olives and can be found in the olive section of a well-stocked grocery store.
Prep and Cook Time: 10 minutes
Three fresh eggs
Sweet yellow onion
Extra virgin olive oil
Dried cilantro or tarragon (optional)
Chop enough onion to cover the bottom of a small frying pan. Crack three eggs into a small mixing bowl. Add a teaspoon or two of capers. Add salt, black pepper, and garlic powder to taste. Add a dash of dried cilantro or tarragon if you like. I add either one to eggs frequently and like it. Or you can skip the cilantro and tarragon. Stir with a fork or whisk to mix well.
Cover the bottom of a small frying pan with olive oil and place over medium-low heat. Don’t skimp on the oil. Add onion and let cook 1-2 minutes. Pour egg mixture over the onions and let it cook undisturbed for about 1 minute. Scrape the eggs off the bottom of the pan almost continuously over the next few minutes until the eggs are as dry as you like them. Transfer to a plate and eat!
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