Ingredients

serves 4. serving size: 1 egg with 1 serving of green salad.

　　4 large eggs

　　1/2 large onion, thickly sliced

　　4 tablespoons (1/2 stick) butter, melted

　　1 1/3 cups milk

　　4 teaspoons fresh lemon juice

　　4 teaspoons chopped fresh parsley

　　1/2 teaspoon curry powder

　　1/4 teaspoon ground cumin

　　1/8 teaspoon red pepper flakes

　　2/3 cup grated Swiss cheese

　　1/3 cup grated white cheddar cheese

　　

Step 1

Hard-boil the eggs and remove the shells. Put the eggs back in their water to keep warm.

　　

Step 2

Sauté the onion in the butter in a large skillet for 10 to 12 minutes, until just tender.

　　

Step 3

Pick up the onion in a slotted spoon and remove to paper towels to drain, reserving the drippings for a later use, if desired.

　　

Step 4

Slice the eggs into halves and place, yolks up, in a baking dish.

　　

Step 5

Preheat the oven to 350°F.

　　

Step 6

Mix the onion with the milk, 2 tablespoons water, the lemon juice, parsley, curry powder, cumin, red pepper flakes, and cheeses in a large bowl. Pour over the eggs.

　　

Step 7

Place the baking dish in the oven and bake for 30 minutes.

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