Egg Dishes - Hard boiled eggs with mushroom and cheese sauce

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

1. Cut the eggs in halves lengthwise.
2. Remove the yolks and pass them through a sieve.
3. Place the whites in an earthenware serving dish.
4. 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.
5. Mix the yolks with the duxelle and parsley and correct the seasoning.
6. Spoon or pipe the mixture into the egg white halves.
7. 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.