Stuffed Eggs Mornay

• 8 hard-boiled eggs
• ¼ pound cooked fish
• 16 capers, finely chopped

Cut eggs in half lengthwise. Remove yolks and combine in a bowl with the cooked fish and capers and enough olive oil to make a smooth paste. Season mixture to taste with salt and freshly-ground black pepper.

Fill egg whites with mixture, cover with hot well-flavoured Mornay sauce and brown under the grill.