Stuffed eggs supreme

Stuffed eggs supreme

Ingredients/Components

• mushrooms, chopped - 1/4 lb
• chopped tarragon leaves - 1 tsp
• oleo - 8 Tbsp
• flour - 3 Tbsp
• light cream
• grated Swiss cheese - 1 c
• grated Parmesan cheese - 3 Tbsp
• hard-cooked eggs - 8 item
• soft bread crumbs - 1 c

How to make stuffed eggs supreme:

Preheat oven to 350°. In a small skillet, cook mushrooms with tarragon in 2 tablespoons oleo until all liquid evaporates. Melt 4 tablespoons of oleo in another saucepan. Blend in flour, salt and pepper and cook, stirring, for 1 minute. Add cream; cook, stirring, until mixture boils and thickens slightly. Remove from heat. Add Swiss cheese and 2 tablespoons Parmesan; stir until cheese melts.

To assemble, cut eggs in half lengthwise. Place yolks in small bowl; mash and add cooked mushrooms and 1/4 cup sauce; mix well. Fill whites with yolk mixture. Pour half the sauce in a 1 1/2-quart casserole dish (11 x 7 x 2-inch). Arrange eggs in sauce;; top with remaining sauce. Combine bread crumbs, 1 tablespoon Parmesan cheese and 2 tablespoons melted oleo. Toss well. Sprinkle over top. Bake 15 to 20 minutes. Serves 4 to 6.

Recipe categories: Lunch/snacks, Breakfast, Casseroles.