A perfect blend of eggs, mushrooms and sweet onion noodles. Complemented by a sauce that will make your taste buds say yes.
Ingredients
6ea Eggs (large)
4oz Mushrooms (white or baby bella)
1ea Yellow Onion (bigest you can find)
2/3cup Heavy Cream
1tsp Black Pepper
1tsp Lawry's Garlic Salt
3tbsp Beef Tallow
Lets Get Cooking
1
Instructions
Place pan on the burner at a temp of 4/10.
Julienne the very large onion in very thin pieces and separate.
Add 1tbsp of Beef Tallow to pan. Wait for it to melt and cover the bottom.
Add in onions. Cook low and slow stir often and lower temp if needed. The goal is to get the onions semi translucent and wiggly like a noodle.
Cut up the mushrooms into half inch pieces and get the rest of your ingredients ready but still watch those onions.
Once the onions and really wiggly like a noodle push them to once side of the pan; add the Beef tallow to the empty side to melt.
Add in mushrooms keeping on their own side and stir. You will cook these until they start smelling very earthy.
Mix the onion and mushroom together and continue to cook until the sizzling is really shows down to get the water content down. (get your eggs cracked into a bowl while waiting (no wisking)
Remove everything from pan and place in serving bowl for now.
Add 1 tbsp of Beef Tallow to pan until bottom is covered. Add eggs and cook until no longer wet, stirring and scraping the bottom consistently.
Add back in the mushrooms and onions. Stir and brake eggs up into small pieces.