Recipes > Eggs > Eggs Lyonnaise

Eggs Lyonnaise


  • 8 eggs
  • 2 medium sized onions
  • 2 tablespoons of butter
  • salt
  • pepper
  • nutmeg
  • 1 cupful of white sauce
  • minced parsley


Boil the eggs twenty minutes and throw in cold water and remove shells. Separate yolks and whites and chop whites fine. Put whole yolks in a dish over boiling water to keep warm. Peel and chop the onions and fry golden brown in the butter. Season with salt, pepper and nutmeg and add the white sauce. Stir gently to boiling point, then add chopped whites and cook two minutes. Pour over hot whole yolks, sprinkle with minced parsley and serve.


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Attributed to Mrs. H. C. Windel.


Civic League Cook Book (1913).

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