Spanish-Style Savory Eggs
Equipment
- skillet
- spoon
- Saucepan
- Whisk or spoon
Ingredients
- 1 tablespoon olive oil
- 1 Spanish onion thinly sliced
- 1 tablespoon chopped parsley
- Salt and pepper to taste
- 1 tablespoon all-purpose flour
- 1 pint hot milk
- 4 hard-boiled eggs quartered
- Toast optional, for serving
Instructions
- In a skillet, heat the olive oil over medium heat.
- Add the thinly sliced Spanish onion to the skillet and fry until it becomes a delicate brown color.
- Stir in the chopped parsley and season with salt and pepper to taste.
- In a saucepan, melt the fat over medium heat, then stir in the flour until well blended.
- Gradually pour in the hot milk, whisking constantly to prevent lumps from forming.
- Continue to cook and stir the sauce until it thickens.
- Once the sauce has thickened, add the quartered hard-boiled eggs to the skillet with the onion mixture.
- Pour the prepared sauce over the eggs and onions, ensuring they are evenly coated.
- Heat the eggs in the sauce until warmed through.
- Serve the savory eggs on toast, if desired.
Notes & Wine Advice
Wine advice:
Pair these Spanish-style savory eggs with a light-bodied red wine such as Tempranillo or Garnacha. The wine’s fruity flavors will complement the richness of the eggs and add a delightful contrast to the savory onion and parsley mixture.Nutrition values
Calories: 210 kcal | Carbohydrates: 10 g | Protein: 13 g | Fat: 13 g | Sugar: 6 g