Scrambled Eggs and Onions by Dagonell Original Manuscripts: Harleian MS. 279 xlix. Hanoney. Take an draw ye Whyte & ye yolkys of ye Eyroun yorw a straynoure; Yan take Oynonys, & schrede hem smal; Yan take fayre Boter or grece, & vnneye kyuer ye panne yer-with, an frye ye Onyons, & Yan caste Ye Eyroun in Ye panne, & breke Ye Eryouns & Ye Oynonys to-gederys; an Yan lat hem frye to-gederys a litel whyle; Yan take hem vp, an serue forth alle to-broke to-gederys on a fayre dyssche. Harleian MS. 4016 84 Hanoney. Take eyren, and drawe the yolkes and white thorgh a streynour; And take oynons, And Shrede hem small; And take faire butter or grece, and vnneth ouere-couer the pan therewith; And fry the oynons togidre; then late hem fry to-gidre a lite while; And take hem vppe, And serue hem forthe so, al to-broke yn a dissh. Translations: 49. Hanoney. Take and draw the white and the yolks of the eggs through a strainer; then take onions, and shred them small; then take faire butter or grease, and scarcely cover the pan therewith, and fry the onions, and then cast the eggs in the pan, and break the eggs and the onions together; and then let them fry together a little while; then take them up, and serve forth all broken together on a fair dish. 84. Hanoney. Take eggs, and draw the yolks and whites through a strainer; and take onions, and shred them small; and take fair butter or grease, and scarcely cover over the pan therewith; and fry the onions together; then let them fry together a little while; and take them up, and serve them forth so, all broken in a dish. Notes: This is probably one of the easiest recipes I've ever redacted. :D In fact, it's our usual Sunday brunch minus the green peppers, mushrooms, sausage, etc. Recipe: 1 small onion, diced 2 tablespoons butter 4 eggs Saute the onions in butter. When they are done, lower the heat and add the eggs. Stir continously to keep eggs from scorching. Remove from the pan when the eggs are solid. Serve hot with a side of toast.