Monday, December 05, 2005

Onion Smothered Eggs

Amy calls this recipe “a definite comfort food,” likes it “with copious amounts of fried onions and a bit of Parmesan cheese,” and notes that “there is no way to make it look beautiful.” I’d say she’s right on all counts.

For 2.

4 eggs
1 large onion, cut into rings
2 tbsp butter
2 tbsp flour
1 cup milk
2 tbsp parmesan, grated

Hard-boil the eggs.

Meanwhile, saute the onions in the butter until soft and light brown. Add flour and stir until toasted. Add milk and stir until thickened. Add parmesan.

Shell and slice the eggs and pour over the glop.

Good on toast; we had it on buttermilk biscuits.

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