Œufs à la Tripe

• 6 eggs
• 4 onions
• 2 tablespoons butter

Hard-boil the eggs for 15 minutes in boiling water. Remove shells and slice. Slice onions and sauté them in butter until they are soft and golden; do not let them brown. Add onions and butter to hot béchamel sauce; stir well; fold in the egg slices and add salt and pepper, to taste. Heat through in an oven-proof casserole and serve hot.