Suzanne Somers’ “Get Skinny on Fabulous Food”

To make the onion nests, peel the skin off the onions and slice as thinly as possible.  In a large skillet, heat 1 T of olive oil over medium-high heat.  When the oil is hot, add the sliced onions.  Let them cook until they are brown and crispy, almost burned.  Season with salt and pepper.  Separate into two piles and put on plates.  Create the “nests” by using a fork to push out the center of each pile of onions and build up the sides.

To fry the eggs, add the remaining 3 T of olive oil to the same skillet used to cook the onions and heat over medium-high heat.  To test when the oil is hot enough for the eggs, add a drop of water.  If it spatters and evaporates immediately, the oil is hot enough.  Add the eggs to the skillet and let them cook until the whites start to brown on the edges.   Cover and cook for 1 minute longer.  Whites should be cooked all the way through and yokes will be runny.  Cook longer if desired.  Place eggs in onion nest and repeat with remaining two eggs.

Diane 2002