Eggs Cécilia

Ingredients

• 6 whole eggs, hard-boiled
• equal weight to yolks mushrooms, thinly sliced raw, sautéed in butter
• equal weight to yolks béchamel sauce (thick consistency)
• 6 whole large white mushroom caps, grilled
• as needed Mornay sauce
• as needed Parmesan cheese, grated

Instructions

1. Hard-boil the eggs and halve them lengthwise. Remove the yolks and pound them together with an equal weight of thinly sliced raw mushrooms that have been sautéed in butter. Add an equal weight of thick béchamel sauce (béchamel serrée) to this mixture.
2. Place some of this filling in the bottom of each grilled white mushroom cap. Use the remaining filling to stuff the hollowed egg white halves. Reassemble the egg halves in pairs to reform the whole eggs, standing them upright in the mushroom caps.
3. Coat only the eggs with Mornay sauce, dust with grated Parmesan cheese, glaze quickly under intense heat, and arrange on the plate.