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Fried eggs Lyon style à la Gabi

updated

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Ingredients for 4 servings:

  • 8 eggs
  • 4 medium-sized onions, very finely chopped
  • 20 g butter
  • 250 g sweet cream
  • Salt
  • Black pepper, freshly ground
  • Paprika powder, sweet

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Lyonnais flatbread eggs

Heat the butter in a large pan and sauté the onions. Crack the eggs into the pan, pour the cream over them, season with salt, pepper, and paprika, and let them set in the covered pan. The time depends on how hard-boiled or soft-boiled you want the eggs. Serve with salad, white bread, or toast. They also go well with spinach.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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