AMIEs Egg and Onion Cake

• 10 large eggs
• 12 pieces of pancarre
• 5 tbsp olive oil, extra virgin
• 100 grams finely grated fresh pecorino cheese
• 1 cup milk
• 1/2 cup vegetable stock
• 1 salt and freshly ground black pepper
• 3 tbsp finely chopped flat-leaf parsley
• 3 large onion, finely thinly sliced
• 1 medium spring onion, finely thinly sliced

1. Heat 3 tablespoons of oil in a large frying pan, add the onion and cook for 5 minutes over medium heat.
2. Pour the vegetable stock, simme for 8 minutes and season with salt and pepper
3. Put eggs in a pan with water and bring to the boil.
4. Simmer for 8 minutes.
5. Peel and cut each egg into 3 slices.
6. Set aside.
7. Arrange the bread in a large plate and pour the milk over.
8. Leave to soak until just soft then gently squeeze all the liquid.
9. The bread should be damp not wet.
10. Heat the remaining oil in a saucepan, add the spring onion and saute until half-cooked.
11. Leave to cool.
12. To assemble the cake, line the base of the baking dish with 4 pancarre, cover with a third of hard eggs and season with salt.
13. Cover with a third of onions then cover with pecorino cheese and parsley.
14. Repeat layers twice more, finishing with the spring onions then drizzle the onions oil juice over the top of the cake.
15. Bake in the preheated oven at 180AsC for 20 minutes, until set and golden brown.
16. Serve hot.

eggs, pancarre, olive oil, pecorino cheese, milk, vegetable stock, salt, flatleaf parsley, onion, spring onion

Taken from cookpad.com/us/recipes/348188-amies-egg-and-onion-cake (may not work)