Classic Lyonnaise Baked Eggs

Portions:4
Preparation Time: 10 minutes
Cooking Time:10 minutes
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Equipment

Ingredients

  • ½ tablespoon butter
  • 1 teaspoon onion juice
  • 1 tablespoon all-purpose flour
  • 1 ½ 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 / Tips / 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.

Nutritional Information

Calories: 220 kcal | Carbohydrates: 14 g | Protein: 12 g | Fat: 13 g | Fiber: 1 g | Sugar: 6 g
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Course Breakfast / Brunch / Eggs / Lunch
Cuisine European / French
Diets Vegetarian