This recipe uses the fresh cheese I made in my last post, but you could substitute any soft fresh cheese (goat or whatever)
Eggs on onions are my go-to sunday breakfast, mostly because they don’t take any higher cognitive thinking whatsoever to make. This makes enough for two people.
Use the freshest eggs you can get - the yolk on older eggs will break if the burner on your stove is uneven (like mine) and then this dish just won’t work.
Ingredients for Eggs:
one sweet onion, thinly sliced
4 fresh eggs (preferably free range)
Ingredients for quesadilla:
Labneh (or other fresh cheese), including the herbed olive oil it was packed in. If you didnt make cheese, you can use just a teaspoon of olive oil with some salt and pepper or herbs mixed in.
In a heavy skillet, melt a tablespoon of butter and a little dab of bacon grease if you have any lying around.
Add the onions with a pinch of kosher salt and cook until translucent.
With a spatula, smush the onions down until they cover the bottom of the pan and turn the heat to medium low. Carefully crack the eggs on top of the onions. Try not to let the eggs touch.
While the eggs are cooking, heat another skillet on medium.
Smear a bit of the cheese (not too much) on a tortilla, and drip a teaspoon of the olive oil into the pan. Fold the tortilla in half around the cheese and fry until both sides are brown.
set aside. I made about 2 of these per person.
The eggs are done when the whites are no longer runny, but before the yolk is completely set.
I use the quesadilla as a platform for the ensuing yummy onion and egg mass. Hot sauce is a winner too.