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 baked to a golden brown perfection.
Ingrédients pour 8 parts
- 8 eggs
- 20 g. butter
- 0 sea salt
- 30 g. flour
- 2 garlics
- 1 table s. parsley
- 2 shallots
- 500 ml. whole milk
- 1 g. black pepper
- 1 grounded nutmeg
- 100 g. gruyère
- 300 g. champignon de paris
Ustensiles
- baking dish
- bowl
- fork
- knife
- oven
- piping bag
- sauce pan
Préparation
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Cook the eggs in a pot of boiling water for 10 minutes. Cool the eggs under cold water.
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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.
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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.
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Peel the eggs and cut them in half lengthwise. Remove the yolks and mash them coarsely with a fork in a bowl.
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Add the mushrooms to the mashed egg yolks with a tablespoon of béchamel. Mix well.
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Fill each egg half with this mixture.
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Preheat oven to 180°C. In a baking dish, place the eggs and cover them with the remaining béchamel. Sprinkle with grated Gruyere cheese.
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Bake for a few minutes until the cheese is melted and gratinated.
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Serve hot.