About this recipe:A rich egg dish that's perfect for a special occasion, such as Christmas brunch. Hard boiled eggs are baked in a creamy sauce topped with breadcrumbs.
225g (1/2 lb) peeled and sliced onions
25g (1 oz) butter
1 dessertspoon plain flour
150ml (1/4 pt) milk
salt and pepper to taste
1 pinch ground nutmeg
4 hard boiled eggs
2 to 3 tablespoons cream
1 teaspoon French mustard (optional)
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:20min › Ready in:35min
Fry onion in butter till just soft. Stir in flour and the warmed milk and seasoning. Simmer gently for 15 minutes. Liquidise, blend or sieve.
Return puree to saucepan and add more milk if the mixture is too thick. If it is too thin, cook a little more to reduce it.
Shell and quarter eggs and place in small ovenproof dish. If liked, mix French mustard into the sauce and pour over eggs, topping with the cream and a few breadcrumbs. Brown in the oven or under the grill.
This's afternoon Isabelle, my french neighbour, gave me nine eggs - she started to keep chickens a couple of months ago. I wanted to make something nice and something I'd not made before so I tried this recipe. It was perfect AND delicious. I did add mustard, some Dijon and a tiny sprinkle of paprika. Many thanks for this recipe - it will become a favourite; and I'll thank Isabelle by giving her some homemade marmalade! - 21 May 2016