Mushroom-Stuffed Egg Bake
Submitted by sbackers
Mushroom stuffed egg bake: hard-boiled eggs filled with a Worcestershire-spiked mushroom yolk mash, blanketed in Swiss cheese bechamel, and topped with buttered breadcrumbs.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minMushroom stuffed egg bake is what happens when deviled eggs grow up and move into a casserole dish. Six hard-boiled eggs get halved, the yolks mashed with butter, sauteed mushrooms, Worcestershire, and a real hit of cayenne. The filling goes back into the whites, the whole tray gets blanketed in a Swiss cheese bechamel, and breadcrumbs crisp on top in a 350°F (175°C) oven.
The sauce is the recipe’s quiet workhorse. A four-minute roux of butter and flour cooks until lightly browned (which is what kills the floury taste), then the milk goes in all at once with a fast whisk to keep the sauce smooth. Grated Swiss melts in off the heat, just enough to thicken it into nappe consistency without going stringy.
This dish is built for entertaining. Both the stuffed eggs and the bechamel can be assembled up to three days ahead and refrigerated separately. Pour the sauce on, top with crumbs, and bake the morning of brunch. Twenty minutes later you’re serving warm, savory, custardy eggs that feel like a hotel buffet but cost three dollars to make.
Chef Tips
- Cook the roux a full four minutes before adding milk. Undercooked flour makes the sauce taste pasty.
- Saute the mushrooms in advance and cool before mashing into yolks. Hot mushrooms melt the butter and the filling goes soupy.
- Use a wide oval gratin dish so the eggs sit in a single layer. Stacked eggs steam and the breadcrumbs go soggy.
- Toss breadcrumbs in melted butter before sprinkling. Dry crumbs scorch instead of browning.
Variations
Ingredients
Directions
Preheat the oven to 350℉ (180℃).
Butter a 10- to 12-inch oval gratin dish.
Remove the yolks from the hard-cooked eggs and blend them with the butter, Worcestershire sauce, mushrooms, salt, and cayenne.
Spoon the yolk mixture into the egg whites and place them in the buttered casserole.
(The dish can be refrigerated up to 3 days at this point.)
To make the sauce, melt 3 tablespoons of the butter over low heat.
Stir in the flour to make a roux, and cook until lightly browned, about 4 minutes.
Add the milk all at once and whisk until thickened and bubbly.
Add the Swiss cheese and stir over low heat until melted; do not boil.
(The sauce may be made several days in advance and refrigerated, covered with plastic wrap.)
Pour the sauce over the stuffed eggs.
Melt the remaining tablespoon of butter in a small skillet or microwave.
Add the breadcrumbs, and toss to combine.
Sprinkle the buttered breadcrumbs over the eggs and bake 20 minutes.
Serve at once.
Serves 4
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