Name: Griddled Eggs
Yield: Makes 6 to 12 servings
Ingredients: 6 large or extra-large eggs; 4 tablespoons extra-virgin olive oil; 1 large onion, minced (about 1 1/2 cups); 1/2 teaspoon kosher salt, or to taste; 1/4 teaspoon freshly ground black pepper, or to taste; Chopped fresh parsley leaves for garnish

Editor's note: This original recipe was created for Epicurious by Mark Bittman. For Bittman's tips on preparing a modern Passover meal, click here.

Test-kitchen notes:

If you're hard-cooking the eggs in advance and refrigerating, bring to room temperature before griddling. For best results, griddle just before serving.

Recipe notes

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