EGGS LYONNAISE
Source: Ann Serranne's Good Food with a Blender, 1974
Servings: 4

8 eggs
1 1/2 cups hot milk, divided use
3 tbsp soft butter
3 tbsp flour
1 tsp salt
1/4 tsp pepper
1 small onion quartered
2 ounces grated Parmesan cheese

Preheat oven to 375F. Butter a 1 1/2 quart shallow, buttered baking dish.

Hard boil eggs. Cool just long enough to handle, then peel and slice into the prepared baking dish. Set aside.

Pour 1/2 cup of the hot milk into blender container. Add butter, flour, salt, pepper, and onion. Cover and blend at high speed for 20 seconds.

With blades spinning, remove lid or inner cap and gradually pour in remaining hot milk (use caution when blending hot liquids). Pour sauce over eggs and sprinkle with grated Parmesan.

Bake in preheated oven for 25 minutes.