Image Source: POPSUGAR Photography / Anna Monette Roberts
Melt 1 tablespoon of butter and 1 tablespoon of bacon grease in a nonstick pan over medium heat.
Image Source: POPSUGAR Photography / Anna Monette Roberts
Melt 1 tablespoon of butter and 1 tablespoon of bacon grease in a nonstick pan over medium heat.
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Image Source: POPSUGAR Photography / Anna Monette Roberts
Add onions and cook until caramelized. Meanwhile, crack eggs in a bowl (I used three large) with a splash of water. Use a fork to prick the yolks and whisk until mixture is frothy and well-combined.
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Image Source: POPSUGAR Photography / Anna Monette Roberts
Cook onions until they are caramelized. Turn off the stove and set pan aside to let the onions and pan cool slightly. You don't want the pan to be too hot, otherwise the eggs will fry instead of scramble.
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Image Source: POPSUGAR Photography / Anna Monette Roberts
Once the onions and pan have cooled slightly, return to a low heat. Pour in eggs.
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Image Source: POPSUGAR Photography / Anna Monette Roberts
Cover and allow the eggs to slowly cook for a few minutes.
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Image Source: POPSUGAR Photography / Anna Monette Roberts
When the eggs appear slightly set, open the lid and turn the eggs with a spatula.
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Image Source: POPSUGAR Photography / Anna Monette Roberts
Cover and cook for a few minutes more. You want the eggs to be a soft scramble.
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Image Source: POPSUGAR Photography / Anna Monette Roberts
Serve immediately with a side of bacon.
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Image Source: POPSUGAR Photography / Anna Monette Roberts
These eggs turned out exceptionally well. First off, the eggs turned out soft, not tough, as Paula promised. The onions sort of melt into the egg and its flavor, combined with the bacon and butter, tastes so nostalgic and comforting without being too heavy. I'm a convert to this scrambled eggs method. I plan on making this again and again.
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Image Source: POPSUGAR Photography / Anna Monette Roberts
My only complaint? In the future, I may make the caramelized onions in advance so this recipe can come together more quickly!