Œufs à la Tripe (Hard-Boiled Eggs in Onion Béchamel)

Ingredients

• hard-boiled eggs
• 1 medium onion
• butter
• 2 decilitres sauce Béchamel

Instructions

1. Shred the onion finely and stew it in butter without letting it colour.
2. Add the sauce Béchamel and let it compote for 10 minutes.
3. Cut the hard-boiled eggs into rounds, put them into the sauce and arrange in a timbale.
4. Or halve the eggs lengthwise and cover them with the sauce.