Home › The World's Kitchen › Poached Eggs, Lyonnaise

Poached Eggs, Lyonnaise

Cut in half and slice very finely two medium-sized, sound white onions, place in a saucepan with half ounce butter, half teaspoon salt and half teaspoon white pepper. Cover the onions with a sheet of buttered paper, cook on the range for two minutes and set in the oven for twenty minutes. Remove, lift up the paper and dress the onions on a large, hot dish and keep warm. Prepare twelve poached eggs. Carefully lay them over the onions. Spread one tablespoon melted butter over the surface of the eggs, sprinkle a teaspoon chopped parsley over all and serve.