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Eggs A La Hyde


6 eggs
can of mushrooms
1 tablespoonful of grated onion
2 tablespoonfuls of chopped parsley
cupful of sweet cream
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
pint of chicken stock or coconut milk
1 teaspoonful of salt
teaspoon of pepper


Hard-boil the eggs, and when done remove the shells and cut the eggs into halves lengthwise, keeping the white’s whole. Remove the yolks, press them through a sieve, add to them the cream, half the salt and a pinch of cayenne. Mix thoroughly and fill into the whites and arrange them neatly on a granite or silver platter.

Put the butter into a saucepan, add the onion and flour, then the stock or coconut milk, and the mushrooms; stir, until it boils, add the remaining salt and pepper; take from the fire and add the parsley. Pour this over the eggs on the platter, dust thickly with bread crumbs, run into a quick oven until brown.

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