Baked-Stuffed Eggs

Baked-Stuffed Eggs

6 hard-boiled eggs
½ cup fresh very finely chopped
mushrooms caps 120 ml
3 tablespoons butter 45 ml
1 tablespoon white wine Worcestershire sauce 15 ml
2-3 dashes hot sauce
• Split eggs lengthwise. Remove yolks, set whites aside
and mash yolks.
• Saute mushrooms in butter. Add mushrooms and
seasonings to yolks and mix well.
• Stuff into egg-white shells and arrange in buttered,
shallow baking dish.
Cheese Sauce:
3 tablespoons butter 45 ml
3 tablespoons flour 45 ml
¾ cup milk 180 ml
2⁄3 cup shredded cheddar cheese 160 ml
½ cup seasoned breadcrumbs 120 ml

• In saucepan, combine butter and flour and cook on
medium heat just until butter and flour mix well.
• Add milk slowly and cook, stirring constantly, until
mixture is smooth and thick. Remove from heat, fold
in cheese and stir until cheese melts.
• Pour cheese sauce over eggs and sprinkle with
breadcrumbs.
• Bake uncovered at 350° (176° C) for 20 minutes.