FRIJE

Instructions

• 1.   Hard boil the eggs and plunge them in cold water
• 2.   Cut the mushrooms and sauté them in olive oil, season with salt, pepper, add garlic and parsley
• 3.   Prepare the béchamel sauce
• 4.   When the mushrooms are golden brown, set them aside and in your skillet (if it is oven-safe) or a baking dish, spread a little béchamel sauce
• 5.   Blend the mushrooms, you can leave some pieces for texture
• 6.   Peel the eggs, cut them in half, and mix the yolks with the mushrooms, a generous spoonful of béchamel sauce, and stir
• 7.   Place the cooked egg whites in your skillet on the bed of béchamel sauce and stuff them with the mushroom and egg mixture
• 8.   Cover with béchamel sauce, sprinkle with gruyère cheese and breadcrumbs seasoned with parsley and garlic
• 9.   Bake in the oven to gratinate

Nutritional information *