Description
Quite interesting and unusual dish is from the French cuisine. It's just hard-boiled eggs in Bechamel sauce with added onions. This starter came from a nice city of France, under the name Lyon.
Ingredients
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Chicken egg
2 piece
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Onion
1 piece
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Milk
1 cup
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Flour
1 Tbsp
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Nutmeg
1 tsp
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Butter
15 g
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Salt
-
Black pepper
-
Greens
Cooking
Onion peel and cut into semi rings. Boil the onions in boiling water for about 5 minutes. To drain the water.
Drain the onions on a low heat will evaporate the moisture.
When the moisture is gone, add the butter and cook until lightly browned.
Add the flour and quickly stir. Add the warm milk. By the way, milk can be replaced with broth.
Add the nutmeg, salt and pepper to taste. Boil the sauce until thick.
The eggs boil hard boiled, cool and clean. Each egg cut into 4 pieces.
The Bechamel sauce pour into a bowl and put the pieces of eggs. Sprinkle with herbs and serve. Bon appetit!
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