Eggs a la Lyonnaise

Ingredients

• Cut two onions in small pieces
• with two ounces of butter
• a pinch of salt
• pepper
• and nutmeg
• add to them a gill of bechamel sauce
• twelve hard-boiled eggs cut in round slices

Method

1. 1

   Cook onions in butter until colored, add bechamel sauce and sliced eggs.

2. 2

   Pour into a dish, cover with bread-crumbs and melted butter, bake until light brown, and serve.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 72. The excerpt below is the record exactly as published.

Eggs a la Lyonnaise. Cut two onions in small pieces, put them in a saucepan on a very gentle fire, with two ounces of butter, a pinch of salt, pepper, and nutmeg; when colored, add to them a gill of bechamel sauce (Art. 83) and twelve hard-boiled eggs cut in round slices

Cook this with the app: pantry check, scaling, and the assistant.