Home › The World's Kitchen › Eggs, Van Winkle

Eggs, Van Winkle

Cut in half and finely slice a medium white onion, place in small saucepan with one ounce butter and fry to a nice golden colour; add one ounce flour, stir well, then pour in one and a half gills milk and a half gill cream, add half teaspoon chopped chives, mix well and let boil for fifteen minutes. Cut twelve hard-boiled eggs in quarters, add them to the sauce, season with a teaspoon salt, two saltspoons each cayenne and grated nutmeg, mix well and boil for five minutes. Transfer the eggs into a baking dish, sprinkle over a tablespoon fresh bread crumbs, arrange a few little bits of butter on top, then set in oven for ten minutes. Remove sprinkle a half teaspoon finely chopped truffles over them and serve.