Creamy Lyonnaise Baked Eggs
Ingredients
- 6 large eggs
- ½ tablespoon butter
- 1 teaspoon onion juice
- 1 tablespoon all-purpose flour
- 1 ½ cups milk
- Salt and pepper to taste
- ¼ cup bread crumbs
- Butter for dotting
Instructions
- Preheat your oven to 375°F (190°C).
- Grease a baking dish with butter.
- In a saucepan, melt the butter over low heat.
- Add the onion juice and cook slowly for about 5 minutes until softened.
- Add the flour to the saucepan and stir until well mixed.
- Gradually pour in the milk, stirring constantly until the mixture thickens to a creamy consistency.
- Season the sauce with salt and pepper to taste.
- Pour the creamy sauce into the prepared baking dish, spreading it evenly.
- Carefully crack the eggs over the sauce, ensuring they are evenly distributed.
- Sprinkle the bread crumbs over the eggs and dot with butter.
- Bake in the preheated oven for 3-4 minutes until the egg whites are set but the yolks are still runny.
- Remove from the oven and let it cool slightly before serving.
- Serve your delicious Creamy Lyonnaise Baked Eggs hot, straight from the oven.
Notes / Tips / Wine Advice:
Wine Pairing Advice:
For this rich and creamy dish, a light-bodied white wine such as a Chardonnay or a Pinot Grigio would pair nicely. Their crisp acidity will balance the richness of the eggs and complement the creamy sauce beautifully.
Nutritional Information
Calories: 220 kcal | Carbohydrates: 10 g | Protein: 12 g | Fat: 15 g | Fiber: 1 g | Sugar: 5 g