Spanish Onion and Parsley Eggs on Toast
Ingredients
- 4 hard-boiled eggs quartered
- 1 Spanish onion thinly sliced
- 2 tablespoons chopped parsley
- Salt and pepper to taste
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 cup hot milk
- 4 slices of bread toasted
Instructions
- In a skillet, melt 1 tablespoon of butter over medium heat.
- Add the sliced Spanish onion to the skillet and cook until they are delicately browned, stirring occasionally.
- Once the onions are browned, stir in the chopped parsley, salt, and pepper.
- In another saucepan, melt the remaining 1 tablespoon of butter over medium heat.
- Stir in the flour to create a roux and cook for 1-2 minutes until lightly golden.
- Gradually pour in the hot milk, stirring constantly to avoid lumps.
- Cook the sauce until it thickens to a creamy consistency.
- Add the quartered hard-boiled eggs to the sauce and gently stir to coat them with the sauce.
- Cook for another minute until the eggs are heated through.
- Place the toasted bread slices on serving plates.
- Spoon the savory eggs and sauce over the toast slices.
- Serve your delicious Spanish Onion and Parsley Eggs on Toast hot and enjoy!
Notes / Tips / Wine Advice:
Wine Pairing Advice:
For this flavorful and savory dish, a light-bodied white wine such as a Sauvignon Blanc or a Pinot Grigio would pair nicely. These wines will complement the richness of the eggs and the savory flavors of the onions and parsley without overpowering the dish.
Nutritional Information
Calories: 280 kcal | Carbohydrates: 15 g | Protein: 12 g | Fat: 18 g | Fiber: 2 g | Sugar: 6 g