If you like, caramelize the onions the day before and reheat before serving to save a bit of time. Water added to the eggs create fluffier, better textured scrambled eggs.
4 tablespoons unsalted butter
2 medium-sized yellow onions, sliced very thin
salt and freshly ground pepper
4 to 6 eggs, beaten
3 tablespoons water
Chopped chives, chervil or parsley for garnish (optional)
Melt 2 tablespoons of butter in a heavy skillet set over medium heat. Reduce the heat to low and add the onions. Cover the pan and cook until the onions are very soft and caramel-colored about 10 minutes. Season with salt and pepper and set aside.
Beat the eggs and water together, adding a pinch of salt and pepper. Melt the remaining 2 tablespoons butter in a small skillet (preferably non-stick) over medium heat. Pour in the beaten eggs and add salt and pepper to taste. Scramble to desired doneness.
Divide the onions between two plates, creating a bed of caramelized onions. Spoon eggs on top and garnish if desired with fresh herbs. Serve immediately.
Makes 2 servings.