Hard-boiled eggs in onion sauce
Instructions
Preparation: shelled eggs and cut them into wedges.
Cut onions into thin slices.
FRY in a pan with the butter and onions simmer them until imbiondite, add salt and pepper, sprinkle with flour, add wine vinegar and stock stirring well.
Cook a few minutes adding capers and tarragon.
Meanwhile, place the eggs on a plate and cover with the sauce.
Ingredients and dosing for 4 persons
- 6 hardboiled eggs
- 3 big enough onions
- 50 g of butter
- 1/2 cup of wine vinegar
- 1/2 cup of broth
- 1 tablespoon of flour
- 1 tablespoon of capers
- 1 pinch of tarragon
- Salt
- Pepper