Parmesan Eggs & confit onions

Parmesan eggs with confit onion

Add some diced cooked potatoes and a tbsp of whole grain mustard to add flavour, and why not some smoked trout or bacon for a supercharger brunch idea
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Course Main Course
Cuisine Irish
Servings 4


  • 4 onions finely diced
  • 3 cloves garlic chopped
  • 50 g butter
  • 1 tbsp oil
  • 4 eggs
  • 120 g parmesan grated
  • 50 g kale leaves chopped, optional, use spinach as an alternative.
  • Salt and pepper
  • To serve
  • Fresh bread


  • Over medium / low heat, melt the butter. add the onions, garlic and Sauté for 15-20 minutes, stirring every 3-4 minutes, until the onions reach a caramelised and confit texture.
  • Season well with salt and pepper.
  • At this stage, add the eggs in the sauté pan and sprinkle half of the parmesan over. Place a lid over the pan and cook for 4-5 minutes until the eggs are cooked to your liking or transfer the pan in a preheated grill oven on high to roast for 3-4 minutes and colour the eggs and parmesan.
  • Remove from the heat and sprinkle some chopped kale or spinach over.
  • Serve immediately with some fresh bread.
Keyword brunch, eggs, Kevin Dundon

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