Eggs Adam Roberts Redux

Step 1

Instructions Whisk the eggs together in a bowl with salt and pepper. Set aside.Heat the butter in a non-stick skillet on high heat. When the foam subsides, add the onion and a pinch of salt. Allow the onion to cook on high until it just starts to color, then take the heat to low and cook it, gently, for a long while–15 to 20 minutes–until it’s deep, dark, golden brown. The darker the onion gets, the better your Eggs Adam Roberts will taste.At this point, add your eggs and if you like them creamy, continue to cook them on low heat, stirring every so often, until it comes together. Me? I like my eggs cooked on a higher heat and not so custardy. So turn the heat up and as the eggs begin to coagulate, add the jalapeños. Stir and when the eggs are almost done to your liking, take them off the heat and stir in the cheese and the green stuff, saving some green stuff to sprinkle on top.Serve with toast and good strong coffee.

Step 2

Instructions

Step 3

Whisk the eggs together in a bowl with salt and pepper. Set aside.Heat the butter in a non-stick skillet on high heat. When the foam subsides, add the onion and a pinch of salt. Allow the onion to cook on high until it just starts to color, then take the heat to low and cook it, gently, for a long while–15 to 20 minutes–until it’s deep, dark, golden brown. The darker the onion gets, the better your Eggs Adam Roberts will taste.At this point, add your eggs and if you like them creamy, continue to cook them on low heat, stirring every so often, until it comes together. Me? I like my eggs cooked on a higher heat and not so custardy. So turn the heat up and as the eggs begin to coagulate, add the jalapeños. Stir and when the eggs are almost done to your liking, take them off the heat and stir in the cheese and the green stuff, saving some green stuff to sprinkle on top.Serve with toast and good strong coffee.