Stuffed Eggs Mornay

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 8 tablespoons butter, softened
• 1 teaspoon salt
• 1/2 cup flour
• 1 pinch cayenne pepper
• 1/4 teaspoon pepper
• 3 cups hot milk
• 2 ounces swiss cheese, shredded
• 6 tablespoons grated parmesan cheese
• 12 hard-boiled eggs
• 1/2 lb mushroom, minced
• 2 tablespoons chopped parsley
• 1/2 teaspoon leaf tarragon, crumbled
• 1 cup fresh breadcrumb (approx 2 slices)
• 2 tablespoons butter, melted

Recipe

• 1 put 4 t of the butter in container of electric blender with salt, peppers, flour, and 2 cups of the hot milk.
• 2 cover, whirl for 30 seconds.
• 3 pour into large saucepan.
• 4 add remaining hot milk and cook over medium heat, stirring constantly until sauce is thickened and bubbles-about 2 minutes.
• 5 add swiss cheese and 4 t of the parmesan.
• 6 cook, stirring constantly, until cheese is melted; remove from heat and cover.
• 7 cut eggs in half lengthwise.
• 8 empty yolks into a bowl and reserve the whites.
• 9 heat four more t of butter in a small skillet.
• 10 saute mushrooms for about 5 minutes or until mixture is almost dry, stirring occasionally.
• 11 stir in parsley and tarrogon.
• 12 mash egg yolks with 1/2 c of the sauce; add the mushrooms.
• 13 fill whites with mushroom mixture.
• 14 spread a thin layer of sauce in a shallow baking dish and arrange the stuffed eggs in the sauce, stuffing-side up.
• 15 spoon remaining sauce over.
• 16 toss bread crumbs and remaining 2 t parmesan cheese with melted butter.
• 17 sprinkle over eggs.
• 18 cool, cover and refrigerate until needed.
• 19 bake in a moderate oven at 350 for 30 minutes.