Eggsistentialist Stuffed Eggs with Hollandaise

Serves: 5
Total Calories: 373


6 hard-boiled eggs, halved
3 green onions, diced
1/2 stick butter
1/4 pound mushrooms, minced
1/2 cup light cream
1/4 cup white wine
1/4 cup chopped parsley
1 cup prepared hollandaise sauce
salt and pepper to taste
1/2 cup shredded Swiss cheese


Remove yolks from eggs; chop fine.

In a saucepan, cook green onions in 12 stick butter over medium heat. Add mushrooms, light cream, and white wine. Cook mixture for 15 minutes until liquid is reduced. Remove from heat and let cool. Stir in egg yolks and parsley and blend until smooth. Season to taste.

Pour enough Hollandaise sauce in the bottom of a greased flat casserole to keep eggs from sticking to pan. Fill egg whites with mushroom-yolk mixture and place in casserole dish. Pour remaining Hollandaise over eggs to cover. Sprinkle top with grated cheese. Place casserole on the bottom rack of the oven and broil eggs 15 minutes or until golden brown.

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Nutritional Facts:

Serves: 5
Total Calories: 373
Calories from Fat: 225

This Eggsistentialist Stuffed Eggs with Hollandaise recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.

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