Œufs Cécilia (Stuffed Hard-Boiled Eggs on Grilled Mushrooms)

Ingredients

• hard-boiled eggs
• raw mushrooms
• butter
• thick sauce Béchamel — the same quantity as the yolks
• large white mushrooms
• sauce Mornay
• grated Parmesan

Instructions

1. Split the hard-boiled eggs in two and remove the yolks.
2. Pound the yolks with the same weight of raw sliced mushrooms tossed in butter, then add the same quantity of thick sauce Béchamel.
3. With part of this mixture, fill the base of large grilled white mushrooms.
4. Fill the halved eggs with the rest of the mixture and put them back together in pairs to reform whole eggs.
5. Stand the reformed eggs upright in the mushrooms.
6. Coat the egg only with sauce Mornay, sprinkle with grated Parmesan, glaze quickly and serve.