Recipe information
Yield
serves 4. serving size: 1 egg with 1 serving of green salad.
Ingredients
4 large eggs
1/2 large onion, thickly sliced
4 tablespoons (1/2 stick) butter, melted
1 1/3 cups milk
4 teaspoons fresh lemon juice
4 teaspoons chopped fresh parsley
1/2 teaspoon curry powder
1/4 teaspoon ground cumin
1/8 teaspoon red pepper flakes
2/3 cup grated Swiss cheese
1/3 cup grated white cheddar cheese
Preparation
Step 1
Hard-boil the eggs and remove the shells. Put the eggs back in their water to keep warm.
Step 2
Sauté the onion in the butter in a large skillet for 10 to 12 minutes, until just tender.
Step 3
Pick up the onion in a slotted spoon and remove to paper towels to drain, reserving the drippings for a later use, if desired.
Step 4
Slice the eggs into halves and place, yolks up, in a baking dish.
Step 5
Preheat the oven to 350°F.
Step 6
Mix the onion with the milk, 2 tablespoons water, the lemon juice, parsley, curry powder, cumin, red pepper flakes, and cheeses in a large bowl. Pour over the eggs.
Step 7
Place the baking dish in the oven and bake for 30 minutes.
