Once the amount of wrinkling on the cap chef spoke about how many meals he can cook eggs, thus putting it on a certain level of the career ladder. Today, most of the restaurants offer breakfast like a “standard” set. But you want something new. The roots of the recipe that I want to share with you, grow from a Polish cookbook of the 19th century. I did, of course, adapt and reshape it.

Eggs “à la tripe”

Ingredients:

• 3 eggs
• 1 large onion
• 1 tbsp butter
• 1/2 tbsp flour
• 50 ml chicken stock
• 1 tbsp Parmesan cheese

Cooking method:

1. Hard-boiled eggs or to taste (e.g. poached).
2. Chop the onion finely. Melt the butter in a pan, add lightly salted onions and fry it until translucent over medium heat.
3. In a separate dry frying pan, fry the flour until golden brown, add to the onion and mix well. Dilute with broth to a thick sauce consistency.
4. Put the sauce on croutons / bread, lay eggs on top, sprinkle with grated Parmesan and garnish with a sprig of parsley.

Bon Appetit.