This dish is Curried Creamed Eggs in Onion Cups Nested on Cornbread Patties
The ingredients for this recipe are:
4 large onions
6 boiled eggs
4 cornbread patties
Curried Cream Sauce
Each step will include the complete recipe and instructions.
Cornbread Patties:
1 1/2 cups cornmeal
1/2 cup flour
1/2 cup coconut oil
1/2 cup milk
1 tsp salt
1 tsp baking powder
1 tsp onion powder
1 egg.
1 tsp butter
Mix all but the butter together. Melt butter and form 4 patties of mixture in a skillet. (I could only form 2 at a time). Cook like a pancake, turning once, till toasty golden.
4 large onions Peel onions and barely slice the root end off so they will sit upright in a deep pan of water. Cover pan and simmer about 45 minutes . Test for tenderness with a long skewer. When done, cool to touch and remove the inner rings, leaving 3-4 layers on the outside.
Curried Cream Sauce
2 Tablespoons butter
2 Tablespoons flour
2 cups mik or half and half
Salt and Pepper to taste
1 tsp. curry powder
1 tsp. garam masala
1/2 tsp. cayenne pepper
1/2 tsp. paprika
1/2 tsp. red pepper flakes
6 boiled eggs
chopped onions that were removed from the centers of the whole onions
Make a cream sauce with the butter, flour and cream. Add seasoning to your taste. Once it becomes thicker, add the chopped boiled eggs and chopped onions .
Place an onion onto a cornbread patty. Fill the onion with the curried egg sauce. Garnish with a sprinkling of paprika, red pepper flakes, and chopped green onion. Serve. 
NOTE: If you have left-overs, the cornbread patty does not keep well. To use them the next day, crumble them up into a skillet. Pour a little chicken stock over the crumbles and stir till all is heated. Reheat the onion in the oven or microwave and serve atop the crumbled cornbread.