Green onions and eggs the way my grandmother made it is a technique I’ve never found on the internet. Sure, you can throw green onions into an omelette or scrambled eggs. But this isn’t that by a long shot! Surprisingly, the eggs in this recipe are double cooked!
As I remember it (sadly I have no written recipes from my grandmother,) this recipe for green onions and eggs is steamed with profuse amounts of butter. The way she would serve it is to pile it onto rye bread – with more butter of course! That’s really the BEST way to eat this. However, I’m still on a low carb diet. And even if I wasn’t, rye bread unfortunately isn’t gluten free. So I’m going with the flow and making this more of a side dish for dinner than for breakfast or brunch.
Green Onions and Eggs Recipe
To start, cook eggs in the shell (hard boil). Peel and grate them.
Meanwhile, get a double boiler going on the stove so the water is simmering.
Chop a few stalks of green onions.
When the water is simmering add the egg and dollops of butter into the top of the double boiler. Quite honestly, the more butter the better.
Follow with the onion and place on top of the simmering water. Give it a stir.
Place the lid on top to allow it to steam. We forgot to stir first and find that the egg can tend stick on the bottom of the pan a little. So give it a stir, then pop on the lid.
Since the eggs are already cooked, you’re just looking to meld the flavours, soften the onion a little and take the raw edge off the onion. It shouldn’t take longer than 5 minutes but all stoves are different. I suggest you monitor how much time this takes to get the result you like the first time you make this and then make note (if you plan to make it again).
While that steams I heat up left over cauliflower alfredo sauce.
After cooking some shrimp, I place them on top of the cauliflower alfredo sauce. Then add the green onions and egg. I don’t actually add salt until everything is on the plate. But feel free to add during the cooking stage if you wish.
It might seem like a weird combination, but for me it works; I really enjoy this new dinner twist on my grandmother’s breakfast/brunch recipe.
As for my husband, he enjoys it in the traditional way by slathering it onto buttered bagels.
Again, I should emphasize that this is all from memory, so feel free to adjust all these ingredients to suit your own taste. In my humble opinion, you can never have enough butter so I say indulge for this recipe and add more.
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Green Onions and Eggs
- 1 double boiler
- 4 eggs, hard boiled
- 2-3 stalks green onions, washed and sliced Add more if desired
- 2-4 tbsp butter ( or 1/8 - 1/4 cup) This is a guideline. Add butter as desired
- 2 slices rye bread or bagels
- Salt, to taste
- The shrimp and alfredo sauce are an optional serving suggestion. You'll find the recipe for the cauliflower alfredo sauce on our blog by searching.
- Hard boil the eggs. We also cook eggs at least once a week and have them in the fridge to use in recipes or sandwiches.
- Grate the eggs into a bowl or the top of the double boiler
- Chop the onions
- Add eggs and onions into the top of the double boiler with butter. Stir and add lid.
- Allow to steam for about 3 - 5 minutes.
- Serve as a side dish or on top of buttered rye bread or bagels.