Stuffed Eggs II

Ingredients

• 6 eggs
• 30 g butter
• 20 g bread crumb
• 2 heaping tbsp Parmesan
• 1 pinch dried mushrooms
• parsley
• salt

Instructions

1. Hard-boil the eggs, halve lengthwise, set the yolks aside.
2. Soak and squeeze the bread crumb; soften the dried mushrooms in warm water.
3. Pound the yolks, bread, mushrooms, Parmesan, butter, parsley, and salt very fine, and heap the mixture into the whites.
4. Set the twelve halves convex-side up on a layer of potato puree (No. 443, 350 g raw), or spinach, peas, or other legumes; warm before serving.