I adapted this recipe to serve 6 people but there was leftover stuffing, like always. I put the leftover stuffing in a muffin pan and made little cups of melted Gruyère and stuffing. Mmmmmmmm… My chef instructor always says cooking a dish for many people and for it to taste exactly like if you had made it for one person, that takes skill. These stuffed eggs were a hit at Thanksgiving lunch. Yay!
I forgot to sprinkle some parsley for garnish so I just added that big piece of microgreens in the center. Hahaha…
For the Mushrooms
- 5 large button/white mushrooms, finely chopped
- 3 TBS shallots, finely minced
- 2 TBS butter
- Lemon juice, as needed
- Salt & freshly ground pepper
Sweat the shallots for 5 minutes in the butter, there should be no coloration. Add the chopped mushrooms, season, and add a few drops of lemon juice to prevent oxidation. Cover with a lid and cook over medium heat until all moisture has evaporated. Transfer the mushrooms to a bowl and keep warm.
For the Stuffing
- 9 eggs
- 6 slices bacon
- Parsley, finely chopped
Bring a pot of water to a boil with the eggs inside. Simmer eggs for 10 minutes and then place eggs in iced water, to stop cooking process. The ice water bath also ensures that the dark green outline doesn’t form around cooked egg yolk. When cool, peel eggs and hold them in cold water until needed.
When you finely chop the parsley, make sure the leaves are dry.
Slice the eggs lengthwise and remove the yolks. Pass the yolks through a fine sieve and combine with the mushroom mixture and bacon. Add a small amount of béchamel sauce to the egg-mushroom-bacon mixture until it has the the desired consistency – don’t make this too thin.
Add the chopped parsley, save some more for garnish, and season to taste. Put the stuffing in a bowl and cover until needed.
Fry/cook bacon until crispy. Drain on paper towels. Cut or tear bacon into small pieces. Put in bowl and set aside.
For the Béchamel Sauce
- 3⅓ cup non-fat milk
- 3 TBS butter
- 3 TBS flour
- Salt & freshly ground pepper
Bring the milk to a simmer in a saucepan. Melt the butter and cook the flour in a separate pan. Cook this mixture for 2-3 minutes, to get that raw flour flavor out. Add the simmering milk to the butter-flour mixture. Place back on stove and bring to a simmer. After the mixture has thickened, whisk for another 2-3 minutes. Season with salt and pepper.
Continue to cook at a low simmer for 10 minutes. Taste and adjust seasoning.
For the Mornay Sauce
- Béchamel Sauce
- 3 TBS Gruyère cheese, grated
- 2 egg yolks
- Cayenne pepper
- Freshly ground nutmeg
Bring the remaining béchamel sauce to a boil and gently add the grated cheese. Whisk until the cheese melts and then remove from heat.
Place the egg yolks in a bowl and stir in several tablespoons of the béchamel sauce to temper yolk. Add the tempered mixture back to the sauce and season with salt, cayenne, and nutmeg. Strain the sauce through a fine chinois and keep warm for later.
For the Finish
Fill in hollowed egg whites with stuffing and make sure to top into a smooth mound. Place the eggs on an oven-proof dish, nap them with the Mornay sauce, and sprinkle with remaining cheese.
Place them in a 300°F oven for 10 minutes or until cheese melts.
Optional: Slide dish under broiler until surface is browned.
Garnish with parsley and serve.
*Adapted from the French Culinary Institute.
**Much thanks to my brother, cousins, and aunt for being my line cooks and sous chefs in the kitchen.