Eggs A 'La Princess Of Southport

1. 1

   Sauce

2. 2

   Melt 6 T of butter, add 8 T flour and cook in pot for five minutes (making a roux). Cook out the flour, do not brown. Add 2 cups of hot milk, bring just to a boil and reduce heat to a simmer. Cook until no taste of flour. Remove from heat, add 1 cup Gruyere Cheese and stir. Add salt and white pepper. Adjust consistency with milk. It should be like a thick soup.

3. 3

   Boil 12 eggs to hard. Split lengthwise and remove yolks. Chop yolks fine.

4. 4

   Saute 2 T fine chop shallots, 1/2 t garlic and 1.5 cups fine chopped mushrooms in 3 T of butter. Cook 5-10 minutes until dry - then cool.

5. 5

   Add above to egg yolks and add 2 T chopped parsley, 1 t. tarragon, 1 t. dry mustard and beat in 2 T of softened butter plus salt/pepper. Add a splash of the cheese sauce to get a smooth quality. Adjust seasoning to taste.

6. 6

   Fill eggs whites with above using a pasty bag or spoon.

7. 7

   Spoon cheese sauce over eggs, sprinkle with parmesan cheese.

8. 8

   Can cover and store for 1 day. Re-heat by sprinkling with bread crumbs, and in oven at 325F for 20 minutes. Take care not to overheat. 2 halves per person

* Per serving · 4 servings · Values may vary.

No additional tips available.