Eggs Adam Roberts Redux

It’s almost the weekend and it’s time I got something off my chest. The Eggs Adam Roberts I’ve been linking to and talking up all these years as my main recipe legacy isn’t the Eggs Adam Roberts that I make for myself and Craig every weekend. That old Eggs Adam Roberts was a product of a different time, a more innocent age, an era of sour cream and milk whisked into the eggs before pouring them into the skillet. I haven’t used sour cream and milk in my Eggs Adam Roberts since the early aughts.

The truth is that my Eggs Adam Roberts now has an onion in it. It all begins by heating some butter in a skillet and slicing half of a yellow onion thinly. The onion goes in and then I let it cook cook cook with a pinch of salt until it’s deep, dark golden brown.

At that point, I pour in the eggs–6 of them whisked gently–with more salt and pepper and just as they start to scramble, I stir in 3 to 4 pickled jalapenos that I’ve chopped up, 1/4 to 1/2 a cup of sharp white grated cheddar cheese, and either chopped parsley or sliced scallions. If you want, you can top it with a dollop of sour cream (like you see in the lead photo, but not here).


That’s the real Eggs Adam Roberts: I couldn’t live with the lie any longer. Ahhh, I feel so much lighter now! Enjoy your real, authentic Eggs Adam Roberts this weekend and I’ll see you back here on Monday.

Recipe: Eggs Adam Roberts

Summary: My main recipe legacy except for the chocolate covered grapes I made in high school.


  • 6 large eggs
  • Salt
  • Pepper
  • 2 tablespoons unsalted butter
  • 1/2 a yellow onion, sliced thinly
  • 3 to 4 pickled jalapeno rings, chopped finely (use more if you like it extra zesty)
  • 1/2 cup grated sharp white cheddar cheese (it’s a lot but Craig likes it cheesy)
  • A few tablespoons chopped parsley or scallions


  1. Whisk the eggs together in a bowl with salt and pepper. Set aside.
  2. Heat the butter in a non-stick skillet on high heat. When the foam subsides, add the onion and a pinch of salt. Allow the onion to cook on high until it just starts to color, then take the heat to low and cook it, gently, for a long while–15 to 20 minutes–until it’s deep, dark, golden brown. The darker the onion gets, the better your Eggs Adam Roberts will taste.
  3. At this point, add your eggs and if you like them creamy, continue to cook them on low heat, stirring every so often, until it comes together. Me? I like my eggs cooked on a higher heat and not so custardy. So turn the heat up and as the eggs begin to coagulate, add the jalapeños. Stir and when the eggs are almost done to your liking, take them off the heat and stir in the cheese and the green stuff, saving some green stuff to sprinkle on top.
  4. Serve with toast and good strong coffee.


For a special treat, instead of using pickled jalapeños from a jar, pickle your own red jalapeños using Brandon Pettit’s recipe in SECRETS OF THE BEST CHEFS. It makes everything even more colorful.

Preparation time: 15 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 2

My rating 5 stars:  ★★★★★ 1 review(s)

15 thoughts on “Eggs Adam Roberts Redux”

  1. I really think you’re on your way to a legacy. Whenever I make scrambled eggs now, I think, “I’m going to make Eggs Adam Roberts.” No lie.

  2. This is basically the same way i fix my eggs except that I add half a red bell pepper diced with the yellow onion.

  3. My husband and I love your original recipe. In fact, I made it for breakfast yesterday!!! Will definitely replace it with the new, improved version which is even easier!!! Enjoy your blog and plan to order your cookbook.

  4. I make the same dish but never gave it a name – possibly because what ends up in it depends on my mood and what is in the fridge! Perhaps I’ll call it Eggs Adam Roberts from here on :-)

  5. I’ve been feeling pretty indifferent towards eggs lately, but made this for dinner tonight. It was amazing! Definitely deserves your #1 bfast position

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