Eggs Baker's Style

Ingredients

• small soft bread rolls, long
• hard-boiled egg whites
• half hard-boiled egg yolks
• 200 grams onions, sliced
• as needed Béchamel sauce (thick)
• parsley, chopped

Instructions

1. Remove the soft crumb from the interior of small long bread rolls, leaving the shell intact to serve as a vessel.
2. Cut the hard-boiled egg whites into small dice. Dice half of the hard-boiled egg yolks as well. Bind these diced whites and yolks with thick Béchamel sauce (béchamel serrée) that has been enriched with onions — sliced, cooked gently in butter until softened but not browned, at a ratio of 200 grams onions per half-liter of sauce.
3. Fill the hollowed bread rolls with this mixture. Cover the top with the remaining chopped egg yolks. Finish by arranging a line of chopped parsley down the center length of each filled roll.