Eggs and Mushrooms au Gratin

• 8 eggs
• ½ pound mushrooms
• 2 tablespoons butter

Boil eggs gently for about 6 minutes so that the yolk is still soft and the white not yet cooked hard. Shell carefully and chop coarsely. Add sliced mushrooms, sautéed in butter, to a well-flavoured béchamel. Stir in egg pieces and spoon the mixture into individual casseroles or soufflé dishes. Sprinkle with grated cheese and brown under the grill. Serve immediately.