6 poached eggs
6 toasted or fried bread slices
6 large onion rings
1 egg white
Wheat flour
Salsa
For the onion gravy:
250 g of finely chopped onion
2 tablespoons of butter or margarine
1 tablespoon of wheat flour
1 1/2 to 2 cups of milk
salt and black pepper to taste
6 poached eggs
6 toasted or fried bread slices
6 large onion rings
1 egg white
Wheat flour
Salsa
For the onion gravy:
250 g of finely chopped onion
2 tablespoons of butter or margarine
1 tablespoon of wheat flour
1 1/2 to 2 cups of milk
salt and black pepper to taste
Prepare the onion gravy as follows: Finely chop the onion, blanch it in boiling water, and drain well
Melt half of the butter or margarine over low heat, add the onion, and cook until the onion is soft, without browning
Stir constantly
Strain the onion through a fine-mesh sieve, melt the remaining butter, add the wheat flour, and fry for a few seconds
Add the milk gradually, stirring constantly until it boils
Season with salt and black pepper
Add the chopped onion and simmer over low heat, stirring constantly
Remove from heat and cover with parchment paper to prevent a skin from forming on the surface
Cook the poached eggs
Fry the bread slices in hot oil until golden brown, or bake them in an oven
Prepare the onion rings as follows: Gently beat one egg white, dip the onion rings into the egg white, and then coat with a mixture of wheat flour, salt, and black pepper
Fry the coated onion rings in hot oil
Assemble 6 poached eggs on toasted bread slices in a baking dish
Pour the onion gravy over the eggs
Garnish each portion with a sprig of parsley
Serve 6 portions.
