Ingredients

12 eggs, hard-boiled and sliced

6 onions, thinly sliced

4 oz unsalted butter

salt and pepper

1 tbsp flour

8 fl oz single cream or rich milk

Method

Melt the butter in a saucepan, add the onions and season with salt and pepper.  Cook the onions until soft and golden but not browned, about 8-10 minutes. Sprinkle on the flour, pour in the cream or milk. Turn up the heat and bring to the boil, reduce the heat at once, stir and cook for 25 minutes. Add the sliced eggs and heat briefly without allowing the mixture to boil.

Suggestions

Serve very hot.  To give the sauce extra body and colour, two or three raw egg yolks and a tablespoon of parsley may be stirred in just before the sliced eggs are added.

Credits: Eggs & Cheese, Time Life Books, Richard Olney, 1980.

This recipe was last updated on 24 February 2006.