Breakfast seems to be the only meal of the day I get my act together and make.
It's not that I don't want to shoot for making lunch and dinner as well. It's just that for lunch most days I'm usually running around and grabbing something on the go (or seeing who I can coerce to come to panera bread with me). And dinner requires so much planing. Who's around, how much to make, and when to start.
However at this point of my life, breakfast suits me just perfectly. Especially weekend breakfasts. I just can't get enough.
The recipe was inspired by the idea of cooking eggs in onion rings similar to the "egg in hole" breakfast toast phenomena.
But then I got to thinking. I wanted to use all the rings of the onion and not just the largest, and I wanted something even more low fuss.
Therefore, the onion ring skillet was born. Oh my god. Think of this as a blank canvas that you could take a million different ways. You could keep it relatively simple as I did this time, and just fry the onion rings up with some eggs and salt and pepper (which was honestly amazing - don't get me wrong).
You could definitely make this the breakfast of my dreams and add some cheddar cheese, home fries, and crumbled bacon as well.
I mean if you really wanted to keep it healthy I guess you could add some sautéed veggies. But if you're balancing it with other healthy meals, where's the fun in that? You already have onion rings to start. Just go with it.
Whichever way you try this, the important thing is that you do. An easy and special weekend breakfast. One that I will be replicating very often, and soon.
Onion Ring Breakfast Skillet
- 3-4 eggs
- 1-2 sweet onions (depending on size)
- 1/2 cup flour
- 1 tsp salt
- 1 tsp pepper
- 1/2 cup milk
- 3/4 cup bread crumbs (panko or italian)
- 3/4 cup olive oil
Optional (cheese, cooked bacon, home fries, sautéed veggies, anything else that floats your boat)
**Please note that this recipe is easily adapted to add more eggs and onions or a variety of fillings. Feel free to adjust to suit your tastes!
Peel onion(s) and separate into rings. Set up 3 separate small bowls. In the first bowl, combine flour 1/2 tsp salt and 1/2 tsp pepper. In the second, add the milk. In the third, the panko. Set up a cutting board, or platter, or large plate. Dredge the onions in the flour, then the milk, and finally the panko. Set aside. In a large pan, add olive oil and head until hot. When oil is hot, add onion rings a few at a time and cook until brown on each side (flipping halfway through). Mine took no longer than a minute on each side. Remove rings and place on a paper towel lined plate and continue until all rings have cooked.
In a separate pan lightly spray with cooking spray or butter and heat on medium heat. Whisk amount of eggs desired and pour in (if your pan is too small for the amount of eggs you want, no harm in cooking two!) pan. Add onion rings in and any other desired fixings. Cook until eggs are completely done (mine took 2-3 minutes) covered with a lid if needed to finish the eggs on top. Eggs should not be runny. Serve immediately right out of the skillet if desired or if you'd like to make more than one, alive whole skillet onto large plate and continue with remaining eggs and onion rings.
Sprinkle with additional salt and pepper and enjoy.
Recipe inspired by: Kiss My Whisk