Eggs à l’Oignon
Ingredients
4 eggs
2 tablespoons heavy cream
Salt and pepper, to taste
2 teaspoons garlic, minced
1 tablespoon shallot, minced
1 1⁄2 tablespoons mayonnaise
1 tablespoon butter
Green onions, minced
Parmesan cheese, shredded
Instructions
1. Whisk together eggs, cream, salt, and pepper together in a medium bowl. Melt butter in large skillet over medium heat. Add garlic and shallots to skillet and sauté for 30 seconds or until fragrant. Pour in eggs and stir until scrambled and cooked through, but still a bit wet. Remove to serving dish and stir in mayonnaise, green onions, and Parmesan cheese.
Comments
This recipe is from the awesome Willow Bird Baking – one of my favorite cooking blogs to follow. The link also includes a great article in the defense of food bloggers and it’s worth a read. I thought these eggs were really great, the leftovers were also great. I used to believe that eggs couldn’t be kept for leftovers since they were no good cold, but I learned otherwise while I was in Norway and now I’m a believer of leftover eggs. I served these with maple sausages and sesame bread from Panera.