Granny’s Eggs

4 hardboiled eggs
2 big onions, minced
60 g – 2 oz. butter
50 g – 1,7 oz. flour
5 dl – 1 pint – 2 cups milk
nutmeg, pepper and salt
80 g – 2,5 oz. chopped parsley

Cook the eggs for 10 minutes. Peel them and keep warm.

Fry the onions in butter until golden, dust with flour and let dry for a while. Pour the milk in the pan and stew the onions over low heat. Add some nutmeg, pepper and salt.

Cut the warm eggs in two. Put them on a serving dish and pour the sauce over them. Garnish with chopped parsley.

Remarks: 4 servings.

Source: my collection