After making panzanella for dinner recently, I found myself with a few leftover ingredients that combine to make my otherwise-normal breakfast a bit more interesting. I have made the following a few times now, and find it to be a tasty diversion from The Usual(TM).
Remember, fresh is always best. Don't skimp on the lemon, basil or garlic - get the real deal. Bonus points if you find it at a local farmer's market!
* 1 tbs. butter
* 1/4 cup sweet onion, sliced thinly (I used Maui onions)
* 6 large eggs
* 1/4 cup lemon zest (about a whole lemon)
* 1/4 cup basil leaves, loosely torn (1 tbs. dried may be substituted)
* 1 clove garlic, crushed
* Salt and pepper
Melt butter in a 12" everyday pan or skillet on medium heat. After the butter has completely melted, add onion. Cook until clear and slightly brown - err on the side of undercooked. About 2 minutes.
In a small bowl, combine eggs, lemon zest, basil, garlic, salt and pepper. Scramble with a fork or whisk. Add to pan and stir lightly (too many people abuse their eggs). Cook until most of the moisture has evaporated, or until the eggs begin to brown. About 5-7 minutes.
Serve warm.
I like to add some Cholula for a nice contrast to the eggs' sweetness. These make a great compliment to a slice of soda bread with honey and a cup of Earl Grey.