Luscious Scrambled Eggs With Bell Pepper And Crispy Onion Strings
Serving Size / Yield
- 2 lg. onions
- 2 C. ranch dressing
- 2 C. all-purpose flour
- 1 Tbs. salt
- pepper, to taste
- peanut oil, for frying
- 2 lg. red bell peppers, finely chopped
- 4 lg. eggs
- splash whole milk
Heat a fryer to 375 degrees, and slice the onions as thin as possible using a mandolin. Soak in water while the fryer heats up. Once heated, drain the onions well (and dry with a paper towel), and then soak in the ranch dressing briefly. In a separate bowl, combine the dry ingredients.
Remove onion rings from the ranch and drop into the dry bowl. Cover well with the breading and fry, separating the rings so they don't stick. Once golden, remove from fryer, drain, and keep warm.
Once all the onions are fried, whisk the eggs, whole milk, and salt and pepper to taste. In a skillet, saute the bell pepper in some oil until tender. Whisk in the egg and scramble. When done, plate on a large platter.
Sprinkle the onion straws over the top and serve warm. Garnish with cheese or fresh herbs, if desired.