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Onion and Eggs

Wash and peel a large Spanish onion. Cut it into slices about a quarter of an inch in thickness, strew a little salt and pepper over these, and fry them in hot butter until they are tender, without being browned. Take the pieces up with an egg-slicer to preserve them whole, drain well from the fat, and place them on a hot dish. Squeeze the juice of two large fresh lemons upon them. Have ready four poached eggs, place these on the onions, and serve immediately. Time, twenty minutes altogether. Probable cost, 8d. Sufficient for two or three persons.