Oeufs à la chimay

Name: Oeufs à la chimay (Eggs with Mornay Sauce)
Yield: 3 or 4 Servings.
Cuisine: France
Ingredients: ½ cup milk; 2 tablespoons flour; ¼ teaspoon pepper; ½ teaspoon salt; 1 teaspoon chopped fresh parsley; 2 tablespoons tomato purée; ¼ pound mushrooms, finely chopped; 1 tablespoon minced onion; 1 tablespoon olive oil; 5 tablespoons butter; 6 hard-cooked eggs; ½ teaspoon Dijon mustard; 3 tablespoons freshly grated Parmesan cheese; Dash of cayenne pepper; ½ cup light cream; 2 tablespoons grated Swiss cheese

Eggs with Mornay Sauce

Preparation info

3 or 4
Servings.

Difficulty
Easy

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

6 hard-cooked eggs
5 tablespoons butter
1 tablespoon

Europe
France
Breakfast
Brunch
Vegetarian
Mediterranean

Method

Preheat the oven to 425 degrees.
Halve the eggs lengthwise and remove yolks.
Melt 1 tablespoon of the butter, add the oil, and sauté the onion until