Stuffed Eggs Mornay

Recipe by Michele7
READY IN: 1hr 15mins




  • Put 4 T of the butter in container of electric blender with salt, peppers, flour, and 2 cups of the hot milk.
  • Cover, whirl for 30 seconds.
  • Pour into large saucepan.
  • Add remaining hot milk and cook over medium heat, stirring constantly until sauce is thickened and bubbles-about 2 minutes.
  • Add Swiss cheese and 4 T of the parmesan.
  • Cook, stirring constantly, until cheese is melted; remove from heat and cover.
  • Cut eggs in half lengthwise.
  • Empty yolks into a bowl and reserve the whites.
  • Heat four more T of butter in a small skillet.
  • Saute mushrooms for about 5 minutes or until mixture is almost dry, stirring occasionally.
  • Stir in parsley and tarrogon.
  • Mash egg yolks with 1/2 C of the sauce; add the mushrooms.
  • Fill whites with mushroom mixture.
  • Spread a thin layer of sauce in a shallow baking dish and arrange the stuffed eggs in the sauce, stuffing-side up.
  • Spoon remaining sauce over.
  • Toss bread crumbs and remaining 2 T parmesan cheese with melted butter.
  • Sprinkle over eggs.
  • Cool, cover and refrigerate until needed.
  • Bake in a moderate oven at 350 for 30 minutes.