One of my favorite things about being a food blogger, is that all of my family and friends started sending me their favorite recipes or fun ones that they see elsewhere. This is a result of that, thank you Kristen! And you guys should thank her too, because now you have an awesome brunch option for this weekend.
I made a quick attempt at breading the onion instead of straight up sauteing like they did. A sauteed onion would be tasty too, but I definitely liked the extra crunch the panko added. When you're reading the recipe directions, the quick breading may seem like a pain in the butt to do in the morning, but it's really not, I encourage you to take the extra steps to give some crunch to your brunch! I deserve to be made fun of for that line...go ahead.
Below is the recipe for two, but it's easy to up the number you make for however many people you are serving.
1 large onion, cut into thick slices, keeping rings in tact
3/4 cup panko crumbs
1/2 cup milk or buttermilk
1/2 cup flour
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
1/2-1 cup olive oil
Remove outside ring layers of onions and use the largest two.
Combine flour, 1/2 teaspoon of salt and 1/2 teaspoon of pepper in a small bowl. Add milk to a second small bowl and panko to a third.
Add olive oil to non stick pan, so there is about 1/4 inch of oil in the pan and preheat over medium high to high heat.
Dredge onions in flour, then dip in milk and coat with panko. Add breaded onions to hot oil, once side browns flip over. You can use tongs to brown thick sides of onions as well. Just do the best you can, that's what I did!
Once onions are browned on all sides, reduce heat to medium and carefully crack eggs into the center of the onion. Sprinkle eggs with salt and pepper and then cover. Cook for about 4 to 6 minutes, until egg is cooked and yolk is still runny (cook longer if you don't want an over easy egg).
Carefully use spatula to remove from pan and place on plate, garnish with hot sauce and enjoy!