Chimay Stuffed Eggs
Chimay stuffed eggs are a classic French dish consisting of hard-boiled eggs filled with a creamy mushroom duxelles and topped with a rich Mornay sauce, then ba
Chimay stuffed eggs are a classic French dish consisting of hard-boiled eggs filled with a creamy mushroom duxelles and topped with a rich Mornay sauce, then baked to a golden brown perfection.
Time
1 h. 5 min. =
50 min. +
15 min.
Utensils
1 knife 1 fork 1 sauce pan 1 baking dish 1 oven 1 bowl 1 piping bag
Ingredients for 8 parts
-
8 eggs (520 g)
allergen ! -
20 g. butter
allergen ! - 0 sea salt
-
30 g. flour
allergen ! - 2 garlics (14 g)
- 1 table s. parsley
- 2 shallots
-
500 ml. whole milk allergen !
- 1 g. black pepper
- 1 grounded nutmeg
-
100 g. gruyère allergen !
- 300 g. champignon de paris
Steps
- Cook the eggs in a pot of boiling water for 10 minutes. Cool the eggs under cold water.
- Clean and finely chop the mushrooms. Melt the butter in a pan and sweat the minced shallots. Add the finely chopped garlic. Pour in the mushrooms, then season with pepper, salt and a pinch of nutmeg. Sprinkle with chopped parsley.
- Prepare a béchamel sauce. Melt the butter in a saucepan, add the flour and mix. Gradually pour in the milk, stirring constantly until thickened. Season with salt, pepper and nutmeg.
- Peel the eggs and cut them in half lengthwise. Remove the yolks and mash them coarsely with a fork in a bowl.
- Add the mushrooms to the mashed egg yolks with a tablespoon of béchamel. Mix well.
- Fill each egg half with this mixture.
- Preheat oven to 180°C. In a baking dish, place the eggs and cover them with the remaining béchamel. Sprinkle with grated Gruyere cheese.
- Bake for a few minutes until the cheese is melted and gratinated.
- Serve hot.