Oeuf Chimay

Ingredients

Eggs, hard boiled 3no

For duxelles:
1 shallot, finely chopped
4 white button mushrooms, finely chopped
Juice of 1/2 lemon
1-2 Tbsp butter
Seasoning

For Sauce Mornay:

Béchamel Sauce 50ml
cheese, grated 25g
Egg yolk 1no
Cayenne pepper
Nutmeg

Method

1. Melt butter in a pan, add shallots, and cook till translucent, add mushrooms, lime juice and salt.
2. Cook over low heat until the mushrooms release their water into the pan and then the water evaporates and the mushrooms are soft. Remove the pan from the heat and set it aside.
3. Peel eggs, and cut them in half lengthwise. Remove the yolks. Crush the yolks with a fork and stir them into the mushroom mixture.
4. For mornay sauce Mix all sauce ingredients and cook on slow fire and mix with mushroom mixture.
5. Adjust seasoning. Stuff mixture into egg white. Cover stuffed eggs with sauce.
6. Place in the oven