Stuffed baked eggs

    These delicious eggs are filled with mushrooms, parsley and shallots, sprinkled with cheese and baked in the oven. Serve in a salad or on the side.


    Dorset, England, UK
    1 person made this

    Serves: 6 

    • 110g (4 oz) mushrooms
    • 1 tablespoon chopped fresh parsley
    • 425g (15 fl oz) thick white sauce
    • salt and pepper to taste
    • 6 hard boiled eggs
    • 25g (1 oz) butter
    • 25g (1 oz) oil
    • 2 shallots or small onions
    • 25g (1 oz) grated cheese

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Preheat oven to 190 C / Gas 5. Grease a casserole dish or baking tray.
    2. In a saucepan, scald the mushrooms in salted boiling water for about 5 minutes. Remove, drain, then chop mushrooms finely. Combine with parsley and white sauce in a saucepan and cook gently with the mushrooms. Season.
    3. Split eggs lengthways and take out the yolks. Put yolks into a bowl and mash.
    4. In a small frying pan heat butter and oil and fry shallots. Strain and add to the mushroom sauce. Add a few spoonfuls of the sauce to the yolks and stir well. Dome each egg white half with the egg yolk and mushroom mixture. Place into a dish and spoon over the remaining sauce. Sprinkle the cheese on top.
    5. Bake on one shelf above the centre for 8 to 10 minutes, until cheese is melted.


    This recipe calls for "thick white sauce" and the shop bought white lasagne sauce would be good in this recipe.

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