Surprising and delicious and so inexpensive! I love this because it uses ingredients we always keep on hand. You can make the sauce rich with cream or skinny with skim milk. The recipe doubles well and makes a different brunch and even children seem to like it. I got it from a 24-year-old Sunset book on country French cooking, where it was called Oeufs a la Tripe, I think because all those onions in cream sauce look like creamed tripe. I changed the name, needless to say.