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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.

0 com. Moderate 0.87 € 1 Star2 Stars3 Stars4 Stars5 Stars 239 Kcal.

Time

Total time
1 h. 5 min.
= Prepare time
50 min.
+ Cook time
15 min.

Utensils

1 knife 1 fork 1 sauce pan 1 baking dish 1 oven 1 bowl 1 piping bag

Ingredients for 8 parts

Instructions

  1. Cook the eggs in a pot of boiling water for 10 minutes. Cool the eggs under cold water.
  2. 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.
  3. 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.
  4. Peel the eggs and cut them in half lengthwise. Remove the yolks and mash them coarsely with a fork in a bowl.
  5. Add the mushrooms to the mashed egg yolks with a tablespoon of béchamel. Mix well.
  6. Fill each egg half with this mixture.
  7. Preheat oven to 180°C. In a baking dish, place the eggs and cover them with the remaining béchamel. Sprinkle with grated Gruyere cheese.
  8. Bake for a few minutes until the cheese is melted and gratinated.
  9. Serve hot.

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