Hard-boiled eggs with mushroom and cheese sauce
For 4 portions
Hard-boiled eggs - 4
Chopped shallot – 10g
Butter or oil - 10g
Mushrooms – 100g
Chopped parsley
Salt, pepper
Mornay sauce
Grated Parmesan cheese
- Cut the eggs in halves lengthwise.
- Remove the yolks and pass them through a sieve.
- Place the whites in an earthenware serving dish.
- Prepare the duxelle by cooking the chopped shallot in the butter without colouring, add the well-washed mushrooms and finely chopped mushroom or mushroom trimmings, cook for 3-4 minutes.
- Mix the yolks with the duxelle and parsley and correct the seasoning.
- Spoon or pipe the mixture into the egg white halves.
- Cover the eggs with Mornay sauce, sprinkle with grated Parmesan cheese and brown slowly under a salamander or in the top of a moderate oven and serve.