Mushroom-Stuffed Egg Bake
6 hard-cooked eggs, -- peeled and halved 3 tablespoons butter, -- at room temperature 1 tablespoon Worcestershire sauce 2 cups finely-chopped mushrooms, 2 cup Mushroom Duxelles
Ingredients
- 6hard-cooked eggs, -- peeled and halved
- 3tablespoonbutter, -- at room temperature
- 1tablespoonworcestershire sauce
- 2cupfinely-chopped mushrooms, 2 cup mushroom duxelles
- 1/2teaspooncayenne
- 3tablespoonflour
- 11/2 cups milk
- 1/2cupgrated swiss cheese
Directions
- 1
6 hard-cooked eggs, -- peeled and halved 3 tablespoons butter, -- at room temperature 1 tablespoon Worcestershire sauce 2 cups finely-choppe
- 2
Butter a 10- to 12-inch oval gratin dish
- 3
Remove the yolks from the hard-cooked eggs and blend them with the butter, Worcestershire sauce, mushrooms, salt, and cayenne
- 4
Spoon the yolk mixture into the egg whites and place them in the buttered casserole
- 5
The dish can be refrigerated up to 3 days at this point.) To make the sauce, melt 3 tablespoons of the butter over low heat
- 6
Stir in the flour to make a roux, and cook until lightly browned, about 4 minutes
- 7
Add the milk all at once and whisk until thickened and bubbly
- 8
Add the Swiss cheese and stir over low heat until melted