Eggs Venice

By chris5863

Ingredients

• 2 Large Onions
• 3 T butter
• 2 T flour
• 2 C hot milk
• 6 chopped hard boiled eggs
• 1 T minced parsley
• dash of hot sauce
• 1/2 t paprika
• 2 T lemon juice
• s/p to taste
• 2 egg yolks
• 12 3/4 inch slices of tomato
• 12 English Muffin halves

Details

Servings 6
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

Saute onions in butter until soft and golden. Stir in flour and add gradually, stirring constantly, warm milk. Continue to stir until the sauce is smooth and slightly thickened.

Add cooked chopped eggs, parsley, hot sauce, paprika, lemon juice and salt and pepper. Cook the mixture in a double boiler for 15 minutes. Just before serving, stir in 2 egg yolks lightly beaten with a little hot sauce.

Flour each tomato slice and saute in butter until browned, but still firm.

Toast the muffins and place 2 on each plate, top each with a slice of tomato and egg mixture.