Classic Lyonnaise Baked Eggs
Equipment
- Saucepan
- Whisk or spoon
Ingredients
- 1/2 tablespoon butter
- 1 teaspoon onion juice
- 1 tablespoon all-purpose flour
- 1 1/2 cups milk
- Salt and pepper to taste
- 6 eggs
- Bread crumbs
- Butter for topping
Instructions
- Preheat the oven to 375°F (190°C).
- In a saucepan, melt the butter over low heat.
- Add the onion juice and cook slowly for about 5 minutes until softened.
- Stir in the flour and mix well until combined.
- Gradually pour in the milk while stirring constantly to prevent lumps from forming.
- Continue stirring until the sauce thickens.
- Season the sauce with salt and pepper to taste.
- Pour the sauce into a baking dish.
- Carefully crack the eggs over the sauce, evenly distributing them.
- Sprinkle bread crumbs quite thickly over the eggs.
- Place small bits of butter over the top of the bread crumbs.
- Bake in the preheated oven for 3-4 minutes or until the egg whites are set and the bread crumbs are golden brown.
- Serve hot.
Notes & Wine Advice
Wine advice:
Pair these rich and flavorful Lyonnaise baked eggs with a light and fruity red wine such as Beaujolais or a crisp white wine such as Chardonnay. The wine’s acidity will complement the creaminess of the eggs and the richness of the sauce.Nutrition values
Calories: 220 kcal | Carbohydrates: 14 g | Protein: 12 g | Fat: 13 g | Sugar: 6 g