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Breton-Style Eggs Recipe
Breton-Style Eggs
Jacques Thorel, anc. chef-propriétaire de l'Auberge Bretonne
Jacques Thorel, anc. chef-propriétaire de l'Auberge Bretonne
Flavors of Brittany
Total time: 30 to 60 minutes

Preparation time: a few minutes
Cooking time: 40 minutes

Difficulty: Easy
For 4 servings

- 8 eggs
- 50 g (3 tbsp.) butter
- 6 white onions
- 1/2 tsp. curry
- 200 ml (3/4 cup) crème fraîche
  1. Hard-boil the eggs for 8 minutes. Cool and peel.
  2. In a saucepan, cook the finely chopped onions slowly in butter until very soft. Add the curry and cook 5 minutes longer.
  3. Add the cream. Cook gently for 30 minutes.
  4. Slice the hard-boiled eggs. Arrange them in a dish.
  5. Pour the sauce over top and place in the oven for 5 minutes.
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