Eggs And Onions Appetizers
I used to believe this recipe was a common American dish, enjoyed by most families. Just recently, I was surprised to find out that Eggs And Onions is eaten almost exclusively in Jewish homes. Surprise!
4 hard boiled eggs, peeled
1 onion, peeled and chopped
salt and pepper, to taste
lettuce leaves, optional
crackers or rye bread, optional
Fry the onion in a generous amount of olive oil till a rich brown. Do not drain the olive oil.
Chop each egg into into 8-12 chunky pieces.
Combine the egg, onion and olive oil, salt and pepper. Allow to cool and then serve.
To serve, layer a couple of lettuce leaves and a scoop of Eggs and Onions onto four individual serving plates. Garnish with thin slices of rye bread or crackers.
Makes 4 servings.