Recipe: Eggs à la Tripe

1 Wash your onions, then peel them while keeping the skins and slice them as finely as possible.

2 In a saucepan pour the skins, cover them with 1.1 qt (1 liter) of cold water, salt with coarse salt and bring to a boil then carefully place your eggs for a gentle cooking of 8 minutes then turn off and leave covered.

3 Meanwhile in a sauté pan melt 1.75 oz (50g) of butter as soon as it is melted add your onions and your bacon strips, salt and pepper then let them melt covered very gently for 20 minutes (they must remain very white)

4 Prepare your béchamel pour the 1.1 oz (30g) of butter into a small saucepan then the 1.1 oz (30g) of flour or cornstarch, stir then add the cold milk let it come to a boil then salt, pepper and add the grating of nutmeg turn off the heat and keep covered.

5 Shell your eggs and cut them in half* and arrange them on a baking dish cover them with a little sauce then put in the oven on broil setting so they take on a little color.

6 Then mix your sweated onions into your béchamel heat and place in the center of a nice deep dish place your egg halves on top in a star pattern alternating the small bacon strips.
*This very classic recipe was one of the favorite recipes of our master Auguste Escoffier it is believed that it is the role played by the onions in the preparation of tripe that explains this phrase.
For the rest I only allowed myself 2 liberties to accentuate the taste and aestheticism firstly the hard eggs were served sliced and there were no strips of smoked bacon.