Steam the eggs for 40 minutes. Bake the onion that has been previously cut in julienne for half an hour. Remove and simmer in oil very slowly. Make a broth with 1 litre of warm water and 150 g of Torta del Casar, whip until homogenised and set aside. In a non-stick saucepan, place 50 g of Torta del Casar, let it brown, turn it over and let it dry. One is made for each diner. It is served by placing the egg at the bottom of the plate, next to it the onion purée, and the broth. Decorate with the Torta del Casar crust and with parsley.
Steam the eggs for 40 minutes.
