Libbie's Eggs With Onion Tops

2
Servings
3m
Prep Time
5m
Cook Time
8m
Ready In


"libby wostrels shes czech look for other recipes of hers here . These ingredients are just guessing since Libby doesn't measure. She just cooks it and I'm trying to write her recipes down for her family. These are made with the tops of her spring onions."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (209.1 g)
  • Calories 399.2
  • Total Fat - 33.4 g
  • Saturated Fat - 16.2 g
  • Cholesterol - 670.8 mg
  • Sodium - 974.8 mg
  • Total Carbohydrate - 2.6 g
  • Dietary Fiber - 0.5 g
  • Sugars - 1.5 g
  • Protein - 21.5 g
  • Calcium - 111.3 mg
  • Iron - 3.1 mg
  • Vitamin C - 2.4 mg
  • Thiamin - 0.1 mg

Step 1

Sauté the green onion tops in butter until wilted.

Step 2

Add the whole eggs to the pan over medium heat and stir them until scrambled.

Step 3

Season with salt and pepper.

Step 4

She doesn't scramble them before she puts them in pan; this makes a denser scrambled egg and seems to make a big difference to rudy

Tips & Variations


No special items needed.

Bergy (RIP" Forever in our Kitchen)

I am amazed at how much flavour onion tops can give to eggs. I like my scrambled eggs well whipped before cooking so I whipped them and then added the cooked onion tops. Do again for sure,

(13 Sep 2015)

Mikekey

Quick and easy. A good way to use the leftover onion tops when you have a recipe calling for hust the white parts.

review by:
(26 Jun 2015)