150 g tagliatelle or other plain noodles
2 cup (200 g) button mushrooms
4 hard boiled (cooked) eggs
1/3 cup (75 g) butter
1/4 tsp pepper
nutmeg
2 oz (50 g) strong Cheddar cheese
125 ml foundation white sauce
1/2 tsp grated
2 cup (200 g) button mushrooms
4 hard boiled (cooked) eggs
1/3 cup (75 g) butter
1/4 tsp pepper
nutmeg
2 oz (50 g) strong Cheddar cheese
125 ml foundation white sauce
1/2 tsp grated
method
1. Cook the noodles in boiling salted water as directed; drain well.
2. Prepare and slice the mushrooms.
3. Slice the eggs.
4. Melt 50 g of the butter in a frying pan, add the mushrooms and cook for 4-5 minutes.
5. Season the noodles with pepper and nutmeg.
6. Grate the cheese.
7. Butter a 700ml pie dish with most of the remaining butter.
8. Place a layer of noodles in the bottom of the pie dish, sprinkle with cheese, and cover with slices of egg and mushrooms.
9. Repeat the layers twice, reserving 1 tbsp of cheese.
10. Pour the sauce over the dish, sprinkle with the remaining cheese and dot with the rest of the butter.
11. Bake in a hot oven, 220°C, Gas 7, for 15-20 minutes.
2. Prepare and slice the mushrooms.
3. Slice the eggs.
4. Melt 50 g of the butter in a frying pan, add the mushrooms and cook for 4-5 minutes.
5. Season the noodles with pepper and nutmeg.
6. Grate the cheese.
7. Butter a 700ml pie dish with most of the remaining butter.
8. Place a layer of noodles in the bottom of the pie dish, sprinkle with cheese, and cover with slices of egg and mushrooms.
9. Repeat the layers twice, reserving 1 tbsp of cheese.
10. Pour the sauce over the dish, sprinkle with the remaining cheese and dot with the rest of the butter.
11. Bake in a hot oven, 220°C, Gas 7, for 15-20 minutes.
serving amount
serves 4
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