| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Vegetables | 4 | Servings | |
INGREDIENTS
| 1 | c | White onions |
| 1/3 | c | Butter |
| 1/2 | c | Flour |
| 2 | c | Milk |
| 1 | Egg yolk | |
| 1/4 | ts | Salt |
| 1/4 | ts | Cayenne |
| 4 | Hard boiled eggs | |
| 2 | tb | Parmesan cheese |
| 1 | tb | Paprika |
INSTRUCTIONS
Heat 9 inch skillet over medium heat. Saute onion in butter until transparent. Stir in flour and cook slowly 3 to 5 minutes more. Blend in milk and egg yolk until smooth. Add salt and pepper. Cook stirring constantly 8 to 10 minutes or until sauce thickens. Remove from heat, add sliced eggs and mix lightly. Spoon into 2 (8 oz.) casseroles and sprinkle lightly with paprika and Parmesan cheese. Mix together. Place in oven until heated. Garnish with egg slices. Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 24, 1998
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