3/4 cup (90 g) mushrooms
3 tbsp butter or margarine
2 tbsp plain flour (All purpose)
250 ml milk
2 oz (50 g) Cheddar cheese
6 hard-boiled eggs
salt and pepper
3 tbsp butter or margarine
2 tbsp plain flour (All purpose)
250 ml milk
2 oz (50 g) Cheddar cheese
6 hard-boiled eggs
salt and pepper
for the garnish
Watercress (salad cress) sprigs
method
1. Clean and chop the mushrooms.
2. Melt 4 tsp of the butter or margarine and fry the mushrooms for about 5 minutes, or until all the moisture has evaporated.
3. Melt the rest of the butter or margarine in a clean saucepan, add the flour, and stir until smooth.
4. Cook over gentle heat for 2-3 minutes, stirring all the time.
5. Remove from the heat and add the milk gradually, stirring all the time.
6. Return to the heat, bring to the boil, stirring all the time, and cook for 1-2 minutes.
7. Grate the cheese. Cut the hard-boiled eggs in half lengthways. Remove the yolks and put them into a bowl.
8. Add the fried mushrooms and mix well together.
9. Stuff the halved egg whites with this mixture and arrange on a warm serving dish.
10. Bring the sauce to the boil again, stirring all the time.
11. Remove from the heat and add most of the cheese, and the salt and pepper. Mix in well.
12. Pour the sauce over the stuffed eggs, sprinkle with the remaining cheese and brown under a hot grill until golden-brown.
13. Garnish with the watercress and serve at once.
2. Melt 4 tsp of the butter or margarine and fry the mushrooms for about 5 minutes, or until all the moisture has evaporated.
3. Melt the rest of the butter or margarine in a clean saucepan, add the flour, and stir until smooth.
4. Cook over gentle heat for 2-3 minutes, stirring all the time.
5. Remove from the heat and add the milk gradually, stirring all the time.
6. Return to the heat, bring to the boil, stirring all the time, and cook for 1-2 minutes.
7. Grate the cheese. Cut the hard-boiled eggs in half lengthways. Remove the yolks and put them into a bowl.
8. Add the fried mushrooms and mix well together.
9. Stuff the halved egg whites with this mixture and arrange on a warm serving dish.
10. Bring the sauce to the boil again, stirring all the time.
11. Remove from the heat and add most of the cheese, and the salt and pepper. Mix in well.
12. Pour the sauce over the stuffed eggs, sprinkle with the remaining cheese and brown under a hot grill until golden-brown.
13. Garnish with the watercress and serve at once.
serving amount
serves 4
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