Irish Convent Eggs

2 TBSP Butter - preferably Irish, Kerrygold is sold in the USA.

1 onion - I chopped it, I got Spanish onion as it is the "least" sweet

1 tbsp white flour -  I used King Arthur flour

2 cups of milk -  I used Pasture raised Organic valley.

1/2 tsp salt -  I get salt in bulk from   mountain herbs  

1/4 tsp Pepper-  I get that from mountain herbs too and I grind it fresh for that extra "smell"

4 hard cooked eggs-    I get pasture raised eggs, they cost $6 at the lowest but when you are eating semi-raw

                                    and after working several months in chicken farms I feel it is the least I can do.

The bread I got from Le Pain, they are open early and you can get 1/4 or 1/2 loafs if you don't have a big family

and don't want to have tons of bread in the house. 

Chives or parsley for decoration.

Alright,

This recipe creates a "sauce".

The "sauce" is made up of onions, flour and milk.

When the sauce is done.

You will throw in either hard eggs or in my case I made a "semi-hard" egg so it would break when you bite into it.

Bread

I went to Le Pain Quitidisomething and got their RYE peasant bread.

You can also go all out and make Irish Soda bread.

You can toast the bread if you want, I just warmed it as the bread was tasty by itself.

Sauce

Take the onion and chop it, the recipe says sliced which would also work.

Melt the butter in a large saucepan, I used a frying pan.

Add the onion on "medium" heat and every 2 minutes stir.

The goal here is NOT to brown the onion as the Irish don't like browned things.

Also browning would sweeten it and we want it "neutral"  

so medium heat, stir and it shouldn't brown.

I cooked for 10 minutes.

throw in the flour and stir.

Add the room temperature milk to the pot and stir.

Flour thickens sauces over time.

So the longer you cook, the thicker the sauce will be.

So simply leave it on Medium low and stir.

When you get near the consistency you like.

You can lower the heat to the lowest possible.

Taste, adjust salt and pepper. 

Taste again and adjust.

Boiled Eggs or Hard eggs  {same thing}

Get a saucepan, add cold water, add the eggs and set to high heat.

It will take a few minutes to boil. When it boils, lower to medium heat and wait 10 minutes.

When you are done take out the egg and throw it in a bowl with ice and water.

This will help the egg detach from the shell and make peeling easier.

Peel it slice it to 6 parts  and throw it in the sauce then warm it up.

The sauce should be warm and not boiling hot.

Same thing but with softer eggs.

Take a shallow frying pan and fill with water.

Boil, add a little salt. 1/2 teaspoon.

When it is boiling, you break an egg "very" slowly into the water.

Then leave it, you can look at it till it reaches the consistency you like,  watery, runny, semi solid, solid but shiny, rock solid {yuck} 

Then you add it to the sauce and cook for a minute

Lay the egg on each slice and spoon some sauce.

Ground pepper and throw on some chopped chives or parsley for color.

As the Irish always say.

Tá Hillary te mhaith