Since changing my diet (eating light to heavy) I do not eat eggs for breakfast. I rarely have eggs included in my brunch meals. This Green Egg Onion Sandwich was eaten for dinner. If the idea is too strange for you, just tell yourself you are having Brinner-breakfast for dinner! I don’t love eggs but I like them. I also rarely eat them but when I do I like them runny. Why? I don’t know! They taste best that way to me, I suppose. Incorporated with onions, this sandwich is a slam dunk! This is one of my favorite go-to rustic dishes. (To read more about eggs & the best kind to eat click here)
- 2 gluten-free rye style bread, toasted
- ½ tsp coconut oil, divided
- 2 tbsp water
- 1 piece of romaine lettuce
- 2 thinly sliced pieces of small white onion
- 1 green onion, sliced 1 inch piece (green parts only)
- 1 small garlic clove, mashed
- 1 pinch salt & pepper
- 1 sprinkle paprika & cayenne pepper, optional
- Toast bread and place the lettuce on top, set aside.
2. In a small [non-stick] pan add the white onions and ½ of the oil. Sauté on medium heat until golden.
3. Now add the water (to soften onion) and green onion then add the rest of the oil. Separate the onions to the outer part of the pan then crack the egg in the center.
5. Lower the heat a bit. Cook until the egg looks solid, about 3-5 minutes, carefully flip the egg. Sprinkle with salt, pepper and paprika.
7. For a softer yolk, remove from pan after 1-2 minutes. For firmer yolk, remove after 3-4 minutes. Turn off heat. Place the egg on the lettuce then the onion.