Stuffed Hard-Boiled Eggs with Cheese Sauce
Ingredients
- 10 hard-boiled eggs
- 3 1/2 oz puree of mushrooms duxelles
- 19 floz Sauce Mornay
- 2 oz melted butter
- 2 oz grated Parmesan cheese
Instructions
- Cut the eggs in half lengthways, remove the yolks and pass them through a sieve.
- Mix with the mushrooms and place the mixture in the empty whites either by piping with a star tube or using a spoon.
- Place in a previously buttered porcelain egg dish.
- Coat with Sauce Mornay and sprinkle with grated cheese and melted butter.
- Gratinate under a salamander grill and serve on an underdish with a dish paper.
Calories: 198 kcal
Carbohydrates: 13 g
Protein: 10 g
Fat: 12g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 204 mg
Sodium: 1115 mg
Potassium: 278 mg
Fiber: 1 g
Sugar: 6 g
Vitamin A: 616 IU
Vitamin C: 4 mg
Calcium: 100 mg
Iron: 1 mg