- Serves: 4
- Cook Time: 45 minutes
- Prep Time: 10 minutes
- Effort: easy
- 500 g white-skinned onions, coarsely but neatly diced
- 50 g butter
- scant ½ tsp ground white pepper
- 2 tsp flaky sea salt
- 1 bay leaf, optional
- 1 splashes malt vinegar, optional
- 250-300 g lancashire cheese, or similar tasty cheese, coarsely grated
- 4 large eggs
- 2 tbsp finely chopped curly parsley
Tips and Suggestions
Use white-skinned onions and ground white pepper to ensure the correct texture and traditional flavour.
1. Put the onions into a pan with 350ml water, plus the butter, pepper, salt and bay leaf, if using. Bring to the boil, turn down to a low simmer, cover and cook for about 30 minutes, or until the onions are nice and soft.
2. Heat the grill to medium. Have ready a pan of simmering water with a healthy splash of malt vinegar added, if desired, to poach the eggs.
3. Once ready, stir the onions well and then divide between four warmed, ovenproof, shallow dishes. Sprinkle with the cheese and place under the grill to only just melt the cheese, not to brown it.
4. Meanwhile, poach the eggs in the simmering water. Remove with a slotted spoon to drain and place one on top of each dish of onions and cheese, Sprinkle over the parsley and serve without delay.
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