In a small bowl beat together the eggs, sea salt and water until completely incorporated.
Heat up a large skillet over medium low flame. Add the butter and swirl around the pan to cover the entire surface.
Add the beaten eggs to the pan and let them set for a minute. Do not scramble. Once you can see the bottom has set use a spatula and push the eggs from the sides of the pan towards the middle, allowing the uncooked eggs on the top to slide underneath the cooked eggs.
Tilt the skillet to help the uncooked eggs slide around, and remove from heat once the eggs seem barely undercooked.
Meanwhile toast or grill the bread and warm up the Caramelized onions. Divide the Caramelized onions between the 2 slices of bread.
Use a flat spatula to scoop the eggs out of the skillet and set on top of the toast layered with the Caramelized onions underneath.
Roughly chop all the herbs and divide them on top of the eggs. Sprinkle with the pistachios, black pepper, some red pepper flakes and a few flakes of coarse sea salt like Fleur de Sel !
Finish with a little drizzle of extra virgin olive oil before serving .
Goat cheese would be a lovely finishing touch here.