Eggs and Peas with Onion Cream Sauce *****

1/13/21

Loved the flavor.  Sauce was a little bit thin.

5/13/26

Tried again.  Sauteed the peas in a little butter first.  Mixed 1/2 cup plain yogurt with 1/4 cup coconut milk and the onion puree and cooked down a bit.  Sauce was still very thin, but added some (maybe 1/3 of the brick) cream cheese after it baked.  Great flavor and it thickened things up nicely.  I didn't add any grated cheese.  

 Eggs and Peas with Onion Cream Sauce  

1 medium onion, sliced (about 1/2 cup)
1 cup water
8 ounces frozen green peas (about 1 cup)
8 hard-boiled eggs, cooled and shelled
1/2 cup heavy cream (OR sour cream OR plain yogurt (see note)
1 tablespoon butter AND 1 tablespoon cornstarch (optional, see note)
1/2 cup milk [Use 1/4 cup if using yogurt and omitting butter and cornstarch)
1/2 tsp sea salt
3 oz Swiss cheese [I subbed Cheddar the first time, and omitted it the second time.]

Place the sliced onion in a small saucepan with the water, bring to a boil and boil for 5-10 minutes until most of the water has evaporated.  

Meanwhile put the peas in a 2-quart casserole.  

Slice the hard-boiled eggs and place over the peas.  

When the onion is tender, place it in a small food processor (with left-over water) and puree.  

Melt the butter in the warm saucepan and add the cornstarch.  Mix well and cook for about 10 seconds.   Add the cold milk, whisk well, and bring the mixture to a boil, stirring constantly.  When the white sauce thickens, add cream, onion puree, and salt.  Stir the sauce well then pour over sliced eggs.  

Sprinkle the casserole with Swiss cheese, then place it under the broiler for about 3 -4 minutes until it is browned.  [I baked it at 350 degrees for 15 minutes]

Serve immediately.

Yield: 4 main dish servings or 8 side dish servings

Note: If you don’t want to bother making a white sauce, replace the cream with sour cream or plain yogurt, reduce the milk to 1/4 cup, and leave out the butter and cornstarch.  When making your sauce, simply mix the sour cream, milk, onion puree, salt and pepper in the warm sauce pan, then pour over the egg mixture.  You will have to broil the casserole a little longer, but it’s still quite yummy (especially with sour cream) and only a little runny.

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