1 large Spanish onion

8 hard-boiled eggs

2 tablespoonfuls butter

2 tablespoonfuls flour

1/4 nutmeg, grated

1/2 teaspoonful salt

2 tablespoonfuls thick cream

Juice of 1 lemon

1 saltspoonful black pepper

Cut the onion into very thin slices; separate the slices into rings; cover with boiling water and boil rapidly ten minutes; then drain and throw away the water. Cover again with about a quart of fresh boiling water; boil until tender and transparent; drain, this time saving the water. Remove the shells from the eggs, cut into slices lengthwise; lay in the serving-dish with the onions. Rub the butter and flour together; add the nutmeg, the pepper and a half pint of the water in which the onions were boiled; stir until boiling, add the lemon juice and the cream. When thoroughly hot, pour it over the eggs, garnish with triangular pieces of toast, and serve at once.