Stuffed Eggs Mornay

Directions

1. 1
   Put 4 T of the butter in container of electric blender with salt, peppers, flour, and 2 cups of the hot milk.
2. 2
   Cover, whirl for 30 seconds.
3. 3
   Pour into large saucepan.
4. 4
   Add remaining hot milk and cook over medium heat, stirring constantly until sauce is thickened and bubbles-about 2 minutes.
5. 5
   Add Swiss cheese and 4 T of the parmesan.
6. 6
   Cook, stirring constantly, until cheese is melted; remove from heat and cover.
7. 7
   Cut eggs in half lengthwise.
8. 8
   Empty yolks into a bowl and reserve the whites.
9. 9
   Heat four more T of butter in a small skillet.
10. 10
    Saute mushrooms for about 5 minutes or until mixture is almost dry, stirring occasionally.
11. 11
    Stir in parsley and tarrogon.
12. 12
    Mash egg yolks with 1/2 C of the sauce; add the mushrooms.
13. 13
    Fill whites with mushroom mixture.
14. 14
    Spread a thin layer of sauce in a shallow baking dish and arrange the stuffed eggs in the sauce, stuffing-side up.
15. 15
    Spoon remaining sauce over.
16. 16
    Toss bread crumbs and remaining 2 T parmesan cheese with melted butter.
17. 17
    Sprinkle over eggs.
18. 18
    Cool, cover and refrigerate until needed.
19. 19
    Bake in a moderate oven at 350 for 30 minutes.