Eggs baked with onions

Eggs baked with onions


  • Butter 30 g (1 oz) + 1 tsp
  • Olive oil 2 Tbsp
  • Onions 3, medium-sized, peeled and thinly sliced into rings
  • Hard-boiled eggs 6, shelled and sliced Salt 1 tsp
  • Cayenne pepper a dash Plain (all-purpose)
  • flour 1 Tbsp
  • Single (light)
  • cream 250 ml (8 fl oz / 1 cup)
  • Milk 4 Tbsp
  • White wine 4 Tbsp Grated Cheddar
  • cheese 3 Tbsp

This is a light and tasty dish that goes well with hot crusty bread and a crisp green salad.

Serves 4


  1. Lightly grease a shallow heatproof (flameproof) dish using 1 tsp butter.
  2. In a medium-sized pan, heat oil over moderate heat. Add onion rings and fry for 8–10 minutes or until golden brown.
  3. Remove pan from heat and, with a slotted spoon, transfer half the onions to buttered dish.
  4. Cover with a layer of hard-boiled eggs, then remaining onions. Sprinkle with salt and cayenne pepper. Set aside.
  5. Preheat grill (broiler) to high.
  6. In a small saucepan, melt remaining butter over moderate heat. Remove pan from heat and, with a wooden spoon, stir in flour to make a smooth paste. Gradually add cream, milk and wine, stirring constantly.
  7. Return pan to heat and stir constantly for 2–3 minutes or until sauce is thick and smooth. Add 2 Tbsp cheese and continue stirring for a further 3 minutes.
  8. Pour sauce over layered ingredients in dish. Sprinkle remaining cheese on top.
  9. Place dish under grill (broiler) and cook for about 3 minutes or until cheese is bubbling and golden brown. Serve immediately.

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