Eggs à la Chimay

Ingredients

• 6 whole eggs, hard-boiled
• Duxelles (mushroom mixture), dry
• Mornay sauce (béchamel with cheese)
• Gruyère or Parmesan cheese, grated
• butter, melted

Instructions

1. Cut the hard-boiled eggs in half lengthwise. Remove the yolks and pound them together with an equal volume of dry Duxelles (finely chopped mushrooms cooked down to dryness). Use this mixture to stuff the egg-white halves.
2. Arrange the stuffed eggs on a buttered gratin dish. Coat them with Mornay sauce (béchamel enriched with grated cheese). Sprinkle the top with grated cheese, drizzle with melted butter, and place under high heat to glaze quickly until golden and bubbling.