I celebrated “National Onion Ring Day” with breakfast onion rings with eggs. (In the United States, the date is June 22). I do love onion rings. I don’t make my own onion rings because, truth be told, I hate to fry. It’s too messy, and no matter how careful I am, droplets of grease are everywhere. I hate cleaning greasy things in inverse proportion to how much I love onion rings. So, I let others make them, freeze them, bag them, and then sell them to me. I used them in these breakfast onion rings with eggs, cheese and peppers. They are fun to make in different sizes, large and small. Small ones are fun and very easy to eat by hand.
They also make great appetizers! (Eggs – the perfect food!)
Ingredients
- •Several breaded onion rings, homemade or from a bag of frozen fried onion rings
- •1 large egg
- •60 ml (1/4 cup) diced red bell peppers
- •60 ml (1/4 cup) diced hatch chilies or other chilies of your choice
- •60 ml (1/4 cup) sliced scallions
- •60 ml (1/4 cup) grated or shredded cheese of your choice
- •Salt and freshly ground black pepper, to taste
- •Vegetable oil, for greasing skillet
Preparation
Whether using home made onion rings or purchased, air fry them until almost done. You don’t want them too too done since you’re about to cook them again.
In a mixing bowl, lightly beat the egg, then add the bell peppers, hatch chilies, scallions, and cheese. Season to taste with salt and pepper.
Put rings into a well-greased hot skillet. You’ll want to put them flattest side down. Start by putting just a spoonful of mix into each ring and let it almost set; what you’re doing is creating a seal at the bottom. The goal is for the egg mixture not to leak too much; it will, but you’re trying to keep it to a minimum.
Then spoon in the rest of your egg mix into each ring. It will leak. Don’t touch the leaked filling until the end. If you pull it away too early, more leaking will happen. Let it be. You can cut the extra egg off when you serve. (But eat that cut-off extra egg! It’s yummy!)