En français s'il vous plait

So what are all the cool people doing on a Friday night in the Christmas holidays? Why they come home from and work and prepare “Eggs au Fromage”.

I imagine calling something “au fromage” back in NZ in 1966 leant a certain European sophistication to “hard boiled eggs cooked in cheese sauce”. I actually thought this might be ok. Ahhh how wrong I was. The white sauce was made with grated onion, which I thought, might add a certain extra flavour – it did, but it wasn’t a good addition. The whole dish was not aided by the fact that it looked decidedly as though it had already been eaten once - the onions browned slightly during the initial cooking giving the sauce an unappetising beige colour and lumpy texture. I think enough has been said about this recipe – it was not one of the culinary jewels I had hoped to find.
Back on the baking front I am a little behind – but with good reason. While I am currently going to work, almost no one else is and if I can’t get rid of my baking at work then it will stay at home. And then I will eat it. This is the bakers dilemma I think – I enjoy the process of baking but I really shouldn’t be eating it all!