Lyonnaise Eggs

Ingredients

• half a dozen eggs
• two table-spoonfuls of butter
• one of flour
• one of chopped onion
• three gills of milk
• half a teaspoonful of salt
• one-eighth of a teaspoonful of pepper
• half a cupful of grated bread crumbs

Method

1. 1

   Cook the butter and onion slowly for ten minutes; then add the flour, and cook until the mixture becomes smooth and frothy, stirring all the while.

2. 2

   Gradually add the milk, and cook for three minutes, stirring during the first minute.

3. 3

   Add the salt and pepper.

4. 4

   Pour the sauce into a deep plate that has been heated.

5. 5

   Carefully break the eggs into this plate, and cover them with the bread crumbs.

6. 6

   Place in a moderately hot oven, and cook for four minutes.

7. 7

   Serve the eggs in the dish in which they are cooked.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 214. The excerpt below is the record exactly as published.

Lyonnaise Eggs. If half a dozen eggs are to be cooked, use also two table-spoonfuls of butter, one of flour, one of chopped onion, three gills of milk, half a teaspoonful of salt, one- eighth of a teaspoonful of pepper, and half a cupful of grated bread crumbs

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