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Eggs Lyonnaise
Ingredients
6 eggs
1 onion
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
½ pint of milk
½ teaspoonful of salt
1 pinch of pepper
Method
Hard-boil the eggs, remove the shells, throw them in cold water. Cut the onion into thin slices; put it, with the butter, into a saucepan, shake until the onion is tender, then add the flour, milk and seasoning; stir until boiling. At serving time cut the eggs into slices crosswise, put them in a shallow baking dish, cover with cream sauce and run in the oven just a moment until they are very hot.
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