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Ingredients
- 8 x Hard-boiled Large eggs
- 3 Tbsp. Butter
- 2 sm Onions finely minced
- 2 Tbsp. Flour
- 1 c. Scalded lowfat milk
- 1 tsp Salt
- 1/4 tsp White pepper
- 1 pch Grated nutmeg
- 2 sprg Parsley
Directions
- Heat 2 Tbsp. butter in small, heavy saucepan. Add in onions. Cover and cook over low flame for 20 min. Add in flour, and cook for 5 min, stirring constantly. Don't allow flour to brown. Stir in lowfat milk. Add in salt, pepper, grated nutmeg, and parsley. Cook over low flame for 15 min. Throw away parsley.
- Split Large eggs lengthwise and add in to pan. Continue cooking for 5 min. Off fire, add in remaining butter, cut into small pcs. Serve warm in heated round dish.
- Suggested Wine: A chilled dry white wine: Bordeaux Graves; etc.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 4 servings | |
| Calories 273 | |
| Calories from Fat 172 | 63% |
| Total Fat 19.4g | 24% |
| Saturated Fat 9.19g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 443mg | 148% |
| Sodium 810mg | 34% |
| Potassium 288mg | 8% |
| Total Carbs 9.93g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 5.3g | 4% |
| Protein 15.36g | 25% |
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