Eggs and Sauce Robert

Ingredients

• 6 whole Large eggs (Hard-boiled)
• 4 slices Bread slices (Cut into triangles)
• 2 tbsp Butter (for frying bread) (Or oil/ghee)
• 1 medium Onion, finely chopped (For Sauce Robert)
• 2 tbsp Butter (for sauce) (For Sauce Robert)
• 1 tbsp All-purpose flour (For Sauce Robert)
• 1.5 cups Beef stock or rich gravy (For Sauce Robert)
• 1 tsp Prepared mustard (Dijon or English) (For Sauce Robert)
• 1 tsp Vinegar or Lemon Juice (For Sauce Robert)
• 0.5 tsp Salt (To taste)
• 0.25 tsp Black pepper (To taste)

Instructions

1. 1Place eggs in a pot of cold water. Bring to a boil, then remove from heat, cover, and let stand for 10-12 minutes. Transfer to an ice bath to cool, then peel.
2. 2While eggs are cooling, melt butter in a saucepan over medium heat. Add the finely chopped onions and fry until they turn a rich golden brown color.
3. 3Sprinkle the flour over the browned onions. Stir constantly for 1-2 minutes to cook the raw flour taste out, creating a roux.
4. 4Gradually whisk in the beef stock or gravy to prevent lumps. Bring to a simmer and let cook gently for 10 minutes until thickened.
5. 5Stir in the mustard, vinegar (or lemon juice), salt, and pepper. Taste and adjust seasoning. Keep warm on low heat.
6. 6In a separate skillet, melt the remaining butter. Fry the bread triangles until golden and crisp on both sides (fried bread), or simply toast them if preferred.
7. 7Cut the peeled hard-boiled eggs into quarters lengthwise. Gently add them to the hot Sauce Robert just long enough to heat them through (about 1-2 minutes). Serve immediately in a dish accompanied by the fried bread.