Quarter the hardboiled eggs, lengthwise and set aside. Place the onion in a saucepan with the butter and brown slightly. Whisk in the flour, add milk, salt and pepper and nutmeg. Cook over low heat for about 20 minutes. Add the eggs, gently, simmer for about 5 minutes. Serve hot.
Author's Comments
This dish, from the town of Borghetta in Sicily, is used as a side dish or appetizer. Try the sauce on other styles of eggs. Use it on poached eggs, over and english muffin, with some proscuitto add . . . sort of a Sicilian Eggs Benedict! (Maybe Eggs Garibaldi!)
Taken from my cookbook, "Old Country Italian Cookbook", by Donald JP La Marca
Instructions
Quarter the hardboiled eggs, lengthwise and set aside. Place the onion in a saucepan with the butter and brown slightly. Whisk in the flour, add milk, salt and pepper and nutmeg. Cook over low heat for about 20 minutes. Add the eggs, gently, simmer for about 5 minutes. Serve hot.
Author's Comments
This dish, from the town of Borghetta in Sicily, is used as a side dish or appetizer. Try the sauce on other styles of eggs. Use it on poached eggs, over and english muffin, with some proscuitto add . . . sort of a Sicilian Eggs Benedict! (Maybe Eggs Garibaldi!)
Taken from my cookbook, "Old Country Italian Cookbook", by Donald JP La Marca
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