Hard eggs coated in a creamy onion sauce are an original and economical starter for a dinner party.
ingredients
serves 6
1 2/3 cups milk
1 large onion, finely chopped
salt
freshly ground black pepper
3 tablespoons butter
1/3 cup flour
pinch of grated nutmeg
1 tablespoon thick cream
2 tablespoons light cream
6 hard-boiled eggs, halved lengthwise
2 teaspoons chopped parsley
1 teaspoon paprika
method
1. Put the milk, onion and seasoning in a saucepan and bring to the boil. Simmer for 15 minutes, then puree the mixture in a blender or through a food mill.
2. Melt the butter in a clean pan. Add the flour and cook, stirring, for 2 minutes. Gradually stir in the onion puree and bring to the boil, stirring. Simmer until thickened.
3. Stir in the nutmeg, cream, and light cream and cool.
4. Arrange the eggs, cut sides down, on individual serving plates. Spoon over the cold onion sauce and garnish with parsley and paprika.
5. Refrigerate, covered, until serving.
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