Sweat the finely diced onions in butter until golden, dust with flour, fill up with milk and season this creamy sauce with a dash of vinegar, sugar, pepper and a pinch of salt. Put the hard-boiled, coarsely chopped eggs together with the cheese cut into cubes in the sauce and carefully fold in the tomato and herring fillet from the tin and a lot of chopped parsley. Pour the spicy ragout into small refractory bowls, sprinkle with breadcrumbs and bake in the oven.
Toast or risotto and of course a fresh salad are enough.