Convent Eggs (Irish)

Seven years after Alexis Soyer opened his soup kitchen in Dublin in 1847 to help feed famine victims, he published a book called A Shilling Cookery for the People, meant for ordinary folk who lacked elaborate kitchens. It became very popular in Ireland, and much later Theodora FitzGibbon discovered a well-used copy that had belonged to her aunt in County Clare. She adapted this recipe from its pages.

2 Tbsp. butter
1 onion, sliced
1 Tbsp. all-purpose flour, unbleached
2 cups milk (475 mL)
½ tsp. sea salt
¼ tsp. black pepper, freshly ground

To Serve:
4 eggs, hard-cooked, sliced into 6 pieces each toast

Melt the butter in a medium saucepan over medium Low heat, then cook the onions for 6-8 minutes, until they are soft but not browned. Add the flour and mix well, then add the milk, stirring until the mixture thickens into a sauce. Season with salt and pepper.

Add eggs to pan, toss in sauce, and cook for a minute or two until heated through. Serve on toast.

Makes 2-4 servings.