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Baked Eggs In Onion Sauce Recipe
|Hard cooked eggs||6|
|Onions||2 Medium, chopped|
|Rich milk||2 Cup (32 tbs)|
|Bread crumbs/Cornflake crumbs||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1755 Calories from Fat 979
% Daily Value*
Total Fat 110 g169.5%
Saturated Fat 56.2 g281.1%
Trans Fat 0 g
Cholesterol 1651.9 mg
Sodium 2717.8 mg113.2%
Total Carbohydrates 113 g37.7%
Dietary Fiber 8.8 g35.1%
Sugars 46.5 g
Protein 81 g162%
Vitamin A 82.2% Vitamin C 50.8%
Calcium 117.8% Iron 46.1%
*Based on a 2000 Calorie diet
Cook onions in butter over very low heat, but do not let them brown at all.
When the onions are transparent, stir in the flour, salt, pepper, and milk, stirring until sauce is thick and smooth.
Put the sauce in a double boiler, cover, and let it cook 45 minutes over simmering water.
Slice the eggs or cut them in half lengthwise and spread in a shallow casserole.
Pour the sauce gently over the eggs, top with the crumbs, and sprinkle with cheese.
The casserole can then be baked 10 minutes in a 400° oven, or browned briefly under the broiler.