Caramelized Onion and Egg Scramble on Toast

1.Heat olive oil in a non-stick skillet over medium-low heat. Add the thinly sliced onion and cook slowly, stirring occasionally, for 15-20 minutes, or until the onions are deeply golden brown and caramelized. If they start to stick, add a tablespoon of water.

2.While the onions are caramelizing, crack the eggs into a medium bowl. Add milk or cream (if using), salt, and pepper. Whisk vigorously until the yolks and whites are fully combined and slightly frothy.

3.Once the onions are caramelized, remove them from the skillet and set aside.

4.Add a small amount of butter or oil to the same skillet (if needed) and heat over medium-low heat. Pour in the whisked eggs.

5.Allow the eggs to set for a few seconds without stirring. Then, using a spatula, gently push the cooked egg from the edges towards the center, tilting the pan to allow uncooked egg to flow underneath.

6.Continue to gently fold and push the eggs until they are mostly set but still moist and creamy. Do not overcook.

7.Gently fold the caramelized onions into the scrambled eggs.

8.While the eggs are cooking, toast the bread to your desired crispness. You may butter the toast if desired.

9.Spoon the caramelized onion and egg scramble generously over the toasted bread. Garnish with fresh chives or parsley, if using, and serve immediately.