Eggs Stuffed and Au Gratin’

Hard eggs, peel and cut in half.

Separate yolks and mash with a fork.

Clean mushrooms and cut into small cubes by hand or possibly in a blitz chopper.

Peel onion, cut into small cubes.

Heat butter in a frying pan.

Sauté the onion, add the mushrooms and cook until the liquid has evaporated.

Finally, season with salt, pepper, chopped parsley. Cool the onion-mushroom mixture a little and then mix with the egg yolks.

Fill this quantity into the halved eggs.

For the béchamel sauce: in a saucepan, cream the butter, brown the flour in it

and gradually pour in hot milk (a quarter to 1/2 L of milk), whisk until smooth and cook to desired consistency.

Season with salt, pepper and freshly grated nutmeg.

Butter a gratin dish and sprinkle with a tiny bit of bread crumbs.

Place the stuffed eggs in the dish and cover with the béchamel sauce.

Bake in the oven heated to 200 °C for about 10-15 minutes.

Serve with a celery salad: peel a celery bulb and cut it into strips.

Boil in water seasoned with a little sugar, salt and the juice of a lemon.

Chop a small onion and mix it with the cooked, still warm celery.

Marinate with vinegar and oil, mix well and cool.

Mix the stuffed and gratinated eggs with the celery salad.

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