- 2 whole Large Onion Rings, Sliced Thick From A Large Onion
- ½ cups Flour
- 1 teaspoon Salt, Divided
- 1 teaspoon Ground Black Pepper, Divided
- ½ cups Milk Or Buttermilk
- ¾ cups Panko Crumbs
- ¾ cups Olive Oil
- 2 whole Eggs
- Hot Sauce, To Serve
- Use the largest 2 outside ring layers of a large onion.
- Combine flour, 1/2 teaspoon of salt and 1/2 teaspoon of pepper in a small bowl. Add milk to a second small bowl and panko to a third.
- Add olive oil to non stick pan, so there is about 1/4 inch of oil in the pan and preheat over medium high to high heat.
- Dredge onions in flour, then dip in milk and coat with panko. Add breaded onions to hot oil; once the bottom side browns, flip over. You can use tongs to brown thick sides of onions as well. Just do the best you can, that’s what I did!
- Once onions are browned on all sides, reduce heat to medium and carefully crack eggs into the center of the onion. Sprinkle eggs with remaining salt and pepper and then cover. Cook for about 4 to 6 minutes, until egg is cooked and yolk is still runny (cook longer if you don’t want an over-easy egg).
- Carefully use spatula to remove from pan and place on a plate. Garnish with a sprinkle or drizzle of hot sauce and enjoy!
- Recipe inspired by Donna and Anne of Apron Strings.
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