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Stuffed Hard-Boiled Eggs with Cheese Sauce (Oeufs Farcis Chi

ingredients

serves 10
10 hard-boiled eggs
100 g puree of mushrooms (duxelles)
500 ml Sauce Mornay
50 g melted butter
50 g grated Parmesan cheese

method

1. Cut the eggs in half lengthways, remove the yolks and pass them through a sieve.
2. Mix with the mushrooms and place the mixture in the empty whites either by piping with a star tube or using a spoon.
3. Place in a previously buttered porcelain egg dish.
4. Coat with Sauce Mornay and sprinkle with grated cheese and melted butter.
5. Gratinate under a salamander grill and serve on an underdish with a dish paper.

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