Eggs Lyonnaise Recipe

Eggs Lyonnaise Recipe

History:
Eggs Lyonnaise is a classic French dish that originated in the city of Lyon in eastern France. Lyon is known for its rich culinary traditions and is often referred to as the gastronomic capital of France. This dish is a perfect example of the simple yet flavorful cuisine that Lyon is famous for.

Fun Facts:
1. Lyon is also known for another egg dish called "oeufs en meurette," which is a poached egg dish served in a red wine sauce.
2. The term "Lyonnaise" refers to anything that is prepared in the style of Lyon.
3. The dish shares its name with the French city of Lyon because it is said to have been a favorite among the working-class population of the city.

Ingredients:
- 6 eggs
- 1 onion
- 2 level tablespoonfuls of butter
- 2 level tablespoonfuls of flour
- 1/2 pint of milk
- 1/2 teaspoonful of salt
- 1 dash of pepper

Instructions:

1. Hard-boil the eggs: Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then reduce the heat and let the eggs simmer for about 8 minutes. Once done, remove the eggs from the saucepan and place them in a bowl of cold water to cool. This will make them easier to peel.

2. Peel and slice the eggs: Once the eggs have cooled, peel off the shells and cut them into slices crosswise. Set them aside for now.

3. Prepare the onion: Peel and thinly slice the onion. In a saucepan, melt the butter over medium heat and add the sliced onion. Cook, stirring occasionally, until the onion becomes tender and translucent.

4. Make the cream sauce: Once the onion is cooked, add the flour to the saucepan and stir until it is fully incorporated. Gradually pour in the milk while stirring continuously to avoid lumps. Season the sauce with salt and pepper. Keep stirring until the sauce thickens and comes to a boil.

5. Assemble the dish: Preheat the oven to 350°F (180°C). Take a shallow baking dish and arrange the sliced eggs in it. Pour the cream sauce over the eggs, making sure they are well coated.

6. Bake the Eggs Lyonnaise: Place the baking dish in the preheated oven and bake for about 10 minutes, or until the dish is heated through and the top of the sauce starts to bubble.

7. Serve and enjoy: Once the Eggs Lyonnaise are hot, remove them from the oven and serve immediately. This dish can be enjoyed as a delicious breakfast, brunch, or light dinner option.

Similar Recipe Dishes:
1. Eggs Benedict: This iconic dish also features poached eggs but is served on toasted English muffins with Canadian bacon or smoked salmon, topped with hollandaise sauce.
2. Shakshuka: This North African and Middle Eastern dish consists of eggs poached in a flavorful tomato and pepper sauce, often spiced with cumin and chili.
3. Omelette: Omelettes are versatile and can be filled with various ingredients such as cheese, vegetables, and meats, creating a customizable and hearty meal.
4. Quiche Lorraine: This French classic is made with a savory pie crust filled with a mixture of eggs, cream, bacon, and cheese, making it a rich and satisfying dish.

Eggs Lyonnaise is a delicious and comforting dish that showcases the simple yet bold flavors of Lyon cuisine. Whether enjoyed for breakfast, brunch, or a light dinner, this recipe is sure to be a hit with its creamy sauce and perfectly cooked eggs.