Egg Chimay
Ingredients
Instructions
- 300 g button mushrooms
- 500 ml milk
- 100 g Gruyere
- 30 g flour
- 20 g butter
- 2 shallots
- 2 cloves garlic
- Chopped parsley
- Nutmeg
- Salt pepper
- Cook the eggs in a pot of water for 10 minutes from boiling.
- Run the eggs under cold water to stop the cooking.
- Peel and mince the shallots. Peel and chop the garlic cloves. Chop the parsley and the mushrooms.
- In a sauté pan, melt a little butter then sauté the shallots and garlic until they brown slightly.
- Add the mushrooms, salt, pepper, and add the parsley.
- In another saucepan, make a roux by mixing a little butter with the flour.
- Then add the milk and bring to a boil while continuing to stir. Salt, pepper and add the nutmeg. Add 30 g of Gruyère and mix well.
- Peel the eggs and cut them in half lengthwise.
- Remove the yolks and mash them coarsely with a fork in a bowl.
- Add the mushrooms to the crushed egg yolks with a tbsp. bechamel sauce. Mix.
- With this preparation, garnish each egg half.
- In a baking dish, place the eggs and cover them with the rest of the béchamel.
- Sprinkle with gruyère and slide in the oven for a few minutes so that the cheese browns.
- Enjoy hot!
Egg Chimay
Today we offer you the following recipe: Egg Chimay
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Egg Chimay Recipe – Egg Chimay Recipes
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