Recipes > Eggs > Eggs Lyonnaise

Eggs Lyonnaise


  • 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


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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Many Ways for Cooking Eggs.

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