I don't know about you, but I believe that nothing but good can follow butter and onions. Geez, the aroma is practically a meal in itself! I was running a bit of a caloric deficit after completing the big loop at Muni and, truth be told, I probably spent the last .5 mile or so imagining the perfect substantial lunch salad. Here's what I came up with...
Saute a chopped onion in about 2 t of butter, over medium low heat. I went with a chop instead of the more attractive rings because I wanted the carmelization to happen sooner rather than later - greater area, quicker cook, right? After a quick stir to make sure the onions were all coated in butter, I turned the heat to low and allowed them to get beautifully soft. At that point, I added a thick slice or 2 of leftover spiral ham that I had cubed. As the onions and ham became acquainted, I laid out a couple of piles of greens and dressed them with olive oil and fresh lemon juice. I tossed some roasted beets on the plate and then shaved Parmesan generously all over - like snowmageddon generous. The gorgeous onions and ham were distributed around the plate and then I cooked 2 eggs perfectly over easy in the onion/ham pan. Ah - the crowning glory of the fried egg! Lavishly salt and pepper - then dip your fork into the yolk and let the mouth party begin. De-frikkin'-licious! It was a meal that was like the best of books - sad to conclude, but remaining alive in your memory for long after the inevitable end.
|eggs, cheese, ham, onions = quiche|
|impossible to convey the deliciousness with just a photo...|