In a skillet, heat the olive oil over medium heat.
Add the thinly sliced Spanish onion to the skillet and fry until it becomes a delicate brown color.
Stir in the chopped parsley and season with salt and pepper to taste.
In a saucepan, melt the fat over medium heat, then stir in the flour until well blended.
Gradually pour in the hot milk, whisking constantly to prevent lumps from forming.
Continue to cook and stir the sauce until it thickens.
Once the sauce has thickened, add the quartered hard-boiled eggs to the skillet with the onion mixture.
Pour the prepared sauce over the eggs and onions, ensuring they are evenly coated.
Heat the eggs in the sauce until warmed through.
Serve the savory eggs on toast, if desired.
Notes / Tips / Wine Advice:
Wine advice:
Pair these Spanish-style savory eggs with a light-bodied red wine such as Tempranillo or Garnacha. The wine's fruity flavors will complement the richness of the eggs and add a delightful contrast to the savory onion and parsley mixture.