|Single cream||10 Ounce|
|Cayenne pepper||1 Pinch|
Cook 6 eggs in boiling water with 1 tablespoon vinegar for 6 minutes.
Run under cold water to cool.
Drain and put aside.
Peel 1 lb. of onions.
Slice crosswise in thin slices.
Cook in £ pint boiling water with 1/2 teaspoon of salt for 15 minutes.
Drain, reserving the cooking water.
Put through a fine sieve or blend in a liquidizer.
Melt 2 oz. butter in a saucepan.
Add 1 oz. flour and with a wooden spoon stir until smooth.
Add 8 oz. of the reserved water from the onions, stirring constantly.
Add 8 oz. single cream, 1/4 teaspoon salt and a pinch of cayenne pepper.
Cook 5 minutes, stir in the blended onions and 1 beaten egg yolk with 1 tablespoon of cream.
Cook 5 minutes.
Set aside to cool, stirring occasionally.
Put a little cream over the top to keep a crust from forming, and store in the refrigerator overnight.
Next day, peel eggs and reheat in a steamer.
It will only take 5 minutes.
Reheat the sauce in a double boiler over hot water, not boiling.
To serve, put the eggs into individual ramekins and pour the sauce over them.