Recipes > Eggs > Eggs Lyonnaise

Eggs Lyonnaise

Ingredients

  • 6 eggs
  • 1 onion
  • 2 level tablespoonfuls of butter
  • 2 level tablespoonfuls of flour
  • 1/2 pint of milk
  • 1/2 teaspoonful of salt
  • 1 dash of pepper

Instructions

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.

Print

Print recipe/article only

Source

Many Ways for Cooking Eggs.


comments powered by Disqus