Directions
Thinly slice some sweet onion and begin to caramelize those in a cast iron frying pan with about half a stick of butter (or freshly rendered bacon grease) on low to medium heat. Once the onion is soft, remove the onion from the pan and set aside. Increase the heat to medium-high and more butter if necessary.
While they are cooking, crack 4 to 6 fresh large eggs in a bowl, and use a fork or whisk to beat the eggs just until the yolks and whites are blended. Coat the heart pieces in copious amounts of salt and pepper, maybe a little garlic powder or Montreal steak seasoning, and drop them into the pan to quick fry. Stir them as they brown well on each side. While they are cooking, crack 4 to 6 fresh large eggs in a bowl and scramble. When the heart is almost done, mix in the egg and onion back into the pan. Stir well until the egg is cooked through. Sometimes when I have more time, I’ll add home-fried potatoes to the mix also.
