Œufs à l'Égyptienne (Eggs on Leek and Onion Béchamel)

Ingredients

• eggs
• 1 spoonful white of leek and onion
• butter
• sauce Béchamel

Instructions

1. Finely slice white of leek and onion in the proportion of two thirds leek to one third onion.
2. Stew them in butter and bind with sauce Béchamel.
3. Spread a spoonful over the bottom of the dish.
4. Break the eggs on top and cook them as usual.