Œufs à la Chimay (Hard-Boiled Eggs Stuffed with Duxelles, Gratinated)

Ingredients

• hard-boiled eggs
• dry Duxelles — the equivalent of the yolks
• butter
• sauce Mornay
• grated cheese
• melted butter

Instructions

1. Divide the hard-boiled eggs lengthwise and remove the yolks.
2. Pound the yolks with their equivalent of dry Duxelles and stuff the halves with this mixture.
3. Arrange the stuffed eggs on a buttered gratin dish and coat them with sauce Mornay.
4. Sprinkle with grated cheese, sprinkle over melted butter, and glaze quickly.