¼ cup butter ½ cup onion, minced 2½ cups heavy cream 6 boiled eggs, chopped Salt and pepper, to taste 1 teaspoon parsley, chopped
Saute onion in butter until soft and translucent. Add heavy cream and reduce for about 8 to 10 minutes. Season with salt and pepper, to taste. Fold in chopped boiled egg and mix until combined. Serve on favorite toast or English muffin. Garnish with chopped parsley.