Eggs Tripe Style (Hard-Boiled)

Ingredients

• 1 medium onion
• 2 decilitres béchamel sauce
• 6–8 hard-boiled eggs
• butter

Instructions

1. Finely slice a medium onion and cook it gently in butter without allowing it to colour (à blanc). Add 2 decilitres of béchamel sauce and let it simmer gently for 10 minutes to meld the flavours.
2. Slice the hard-boiled eggs into rounds and fold them into the sauce. Transfer the whole to a timbale (a moulded dome) for service.
3. Alternatively, halve the eggs lengthwise and coat them with the sauce.