Eggs Stuffed with Mushrooms
|Canned cepes/50 gram / 2 ounce fresh mushrooms||4 1⁄2 Ounce (1 tin, 120 gram)|
|Garlic||1 Clove (5 gm)|
|Chopped parsley||1⁄2 Tablespoon|
|Chopped chives||1⁄2 Tablespoon|
|Double cream||3 1⁄2 Fluid Ounce (100 milliliter)|
|Butter||1 1⁄2 Ounce (30 gram)|
1. Preheat the oven to 250°C (475°F; gas mark 9).
2. Hard boil the eggs.
3. If using tinned cepes, drain them and chop finely. Otherwise wash, trim and chop the mushrooms. Peel and crush the garlic. In a frying pan, melt the butter over a low heat; add the mushrooms, garlic, chopped chives and parsley. Season. Cook for 15 minutes, stirring frequently with a wooden spoon. Remove from heat.
4. Shell the eggs. Halve them, keeping the white intact. Remove the yolks and mash with a fork.
5. Blend the cream with the egg yolks; add the mushrooms. Mix once more. Fill the halved egg whites with this mixture and place in the preheated oven for a few minutes until they are just beginning to brown.