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Author Notes: A simple use of a leftover, thick cut onion ring by turning it into a breakfast item. —Dax Phillips
- 1 Thick cut onion ring, cooked
- 1 whole egg
- 1/2 teaspoon oil
- 1/2 teaspoon unsalted butter
- 1 pinch salt, to taste
- 1 pinch cracked black pepper, to taste
- If you are using a leftover onion ring, place it onto a baking sheet into a preheated 350 degree oven for about 7 minutes to re-crisp the onion ring. When the onion ring is nice and crispy, remove it from the oven, and set it aside.
- Heat a non-stick skillet on medium heat. Add the oil, and the butter, and give that a nice swirl. Once the oil and butter are heated through, add the onion ring to the center of the skillet.
- Crack the egg, and carefully pour the egg inside of the onion ring. Cook the egg for about four minutes, then cover, and remove from the heat. Cook an additional 2 minutes or so, until the egg white has stiffened. Uncover and season with salt and pepper.
- Slide the egg onto your serving plate, and slice into it.
- The end result was nothing short of amazing. In fact, as I sliced through the first bite, I kind of giggled about how awesome this thing was. It has the great texture from the crunch of the exterior of the onion ring, a sweetness from the onion, and the perfect dressing from the yolk. I impressed myself to say the least.
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