Mushroom Recipe with Eggs

INGREDIENTS

• 6 eggs
• 35 g dry breadcrumbs
• 30 g of Roquefort type cheese, crumbled
• 2 tablespoons finely chopped chives, including the tops of the leaves
• 2 tablespoons dry white wine
• 2 tablespoons melted butter
• 1 tablespoon minced fresh parsley
• 1/2 tablespoon dried parsley
• 1/2 teaspoon garlic salt
• 24 large mushroom caps (4 cm diameter)
• Paprika (optional) Chives and tomato slices for garnish

INSTRUCTIONS

1. To cook the eggs until hard, place the 6 eggs in a single layer in a saucepan. Add enough water to have at least 2.5 cm of water on top of the eggs. Cover and bring the water to a boiling point over high heat. Turn off the fire. If necessary, remove the pot from the burner so that it does not continue to boil. Let the eggs rest, covered, in hot water, 15 to 17 minutes. Immediately place the eggs in the stream of cold water or put them in ice water until they are completely cold.
2. Remove the shell from the eggs by tapping it gently with a table knife until it is completely cracked. Remove the shell in the stream of cold water. Finely chop the eggs.
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3. Preheat the oven to 230SC. Lightly butter a baking sheet. Combine the eggs, breadcrumbs, Roquefort cheese, 2 tablespoons chives, wine, butter, parsley and garlic salt in a medium bowl.
4. Fill the mushroom caps with 1 heaping tablespoon of the egg mixture. Arrange the caps on a previously prepared baking tray.
5. Cook for 8 to 10 minutes. Sprinkle with paprika. Garnish if you like.

The amounts indicated make first courses for 8 people