Onion Ring and Egg “Volcano”

13 Aug

Have you ever heard of Swenson’s?  Zak introduced me to the local fast food chain not long after we moved in together, and since then I have not been able to get enough.  We make excuses to drive from the Cleveland area to the Akron area so we can order Galley Boys (a Salad Boy for Zak, now that he’s pescatarian), an order of potato teezers (a combination between a tater tot and a jalapeño popper and the best damn fast food side in the world), fries, potato puffs, and/or onion rings.

We don’t eat fast food often, but Swenson’s is an old school drive-in type fast food place, where the servers run from car to car taking and filling orders.  And it’s so, so, so good.  Whenever I have a semblance of a reason to travel toward Akron, a stop at a Swenson’s is in order – whether it’s to go the Akron-Canton Airport, Bow Wow Beach with Roo Bear, the Metroparks for a hike, to meet with the videographer for the wedding … you get the idea.  Anything.

And because sometimes we do the “and” in that order rather than the “or,” once in awhile we have leftovers.  And sometimes, while taking the MPRE, you are hungry.  And sometimes while you are trying to focus on remembering specific details about attorney ethics that would escape the logic of even the most fastidious lawyer out there while hungry, you think to yourself, “I want to eat those leftover onion rings, and I want to do it with an egg.”

And when you want to do that, you want to do it like this.  Because it’s crunchy, salty, savory, spicy, yolk-y and unimaginably delicious.  Plus, it’s easy and quick.  The crispy, crunchy, salty onion rings are the perfect thing to dip into a creamy, molten egg yolk, and the sriracha adds a spiciness that pulls the whole thing together.

Onion Ring and Egg “Volcano”

3-4  leftover onion rings in a variety of sizes, from small to large (they should stack fairly neatly)

2-3 tbs. sriracha

1 egg

Non-stick cooking spray

Kosher salt and freshly cracked black pepper

Preheat oven to 400º.

Place onion rings on a tinfoil lined baking sheet and bake 8-10 minutes, flipping once, until crispy and heated through.

Drain slightly on paper towels.

Spray a nonstick pan with nonstick cooking spray and heat over medium heat.

Place largest onion ring in the pan.  Holding edges down with a set of tongs or your fingers (be careful!), crack an egg in the middle.  If any whites overflow, gently push back with a rubber spatula until as close to the edges of the onion ring as possible.  Season with salt and pepper.

Throw a half teaspoon or so of water into the pan and cover.  Cook egg 2-4 minutes.  Check whites for doneness, and repeat as necessary until whites are set and cooked through but yolk is creamy.

Place a ring of sriracha around the top of the bottom onion ring.  Top with next smallest onion ring.  Add another layer of sriracha and repeat until smallest onion ring is stacked.  Top with another squeeze of sriracha.

Serve immediately.

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