Onion Scones with Poached Eggs and Sweet Onion Purée: Sweet Onion Purée

• 25 g butter
• 150 g onions, thinly sliced
• a large pinch

Melt the butter in a medium saucepan and cook the onions gently with the salt under a lid for 30 minutes. Tip into a liquidizer jar, pour on the milk and liquidize. Pour over the poached eggs. You could replace some of the milk with double cream if you’re reckless.