Libbies Eggs With Onion Tops Recipes

Steps:

• Preheat oven to 450 degrees. Put butter or oil in large, ovenproof skillet, and set over medium-high heat. Add onions and a liberal sprinkling of salt and pepper, cover skillet and turn heat to medium. Cook, stirring occasionally, until onions are very soft and tender but not browned, for about 15 minutes.
• Combine bread crumbs and cheeses, and sprinkle half of this mixture over onions. Use back of spoon to make 8 little nests in the mixture, and crack 1 egg into each. Season with salt and pepper, and distribute remaining bread crumbs and cheese mixture over top.
• Bake for 5 minutes, or until eggs are barely set. Turn on broiler, and run skillet under it to brown top for a minute or so, being careful not to overcook the eggs. Serve hot or at room temperature.

Steps:

• Sauté the green onion tops in butter until wilted.
• Add the whole eggs to the pan over medium heat and stir them until scrambled.
• Season with salt and pepper.
• She doesn't scramble them before she puts them in pan; this makes a denser scrambled egg and seems to make a big difference to my husband.

Steps:

• Melt butter over medium heat in a large skillet and add sliced onions. Cook until tender.
• Mix the flour and seasoned salt together on plate, large bowl, or ziplock bag.
• Dredge each piece of liver in flour mix being sure to cover all of the liver. Coat all of the slices of liver.
• Remove the onions from the skillet and keep warm.
• Add 2 tablespoons butter and 2 tablespoons coconut or canola oil to skillet and turn heat up to medium high. I prefer coconut oil.
• Add dredged liver to skillet and cook on each side for 2-3 minutes. Don't overcrowd the skillet. It will take 3-4 batches to cook the liver. Move to a plate and keep warm between batches.
• Once all the liver is cooked, reheat the onions then place over the livers.
• You can cover with a brown, cream, beef, or mushroom gravy if you prefer.