Join my online French cooking classes 👨‍🍳: https://learn.thefrenchcooking....academy.com/p/get-st Learn how to make the classic oeufs chimay, delicious stuffed eggs filled with a duxelle of mushroom covered in mornay sauce and broiled in the oven. The perfect vegetarian starter!

This is a vegetarian snack that will both impress your friends and teach you some useful basic french culinary techniques such as 'how to make' a duxelle of mushrooms and the very versatile mornay sauce.

Cooking notes:
- The mushrooms need to be trimmed and chopped finely (a few seconds in a food processor will do the trick)
- The shallots needs to be also chopped finely
- When broiling the eggs put them on the second oven shelf at a temperature of 220 degrees Celsius (428 Fahrenheit) minimum. Leave them in the oven until the cheese on top melts and is a nicely browned. Don't wait. These are ready to serve straight away.

Main ingredients :

- 4 to 5 eggs (depending on size)
- 20 grams of grated cheese to sprinkle over the eggs before broiling them.

Duxelle of mushroom:
- 200 grams of finely chopped button mushrooms (trim off the stems and reserve them to flavor the milk for the sauce)
- 1 medium size shallot (around 40 grams)
- 1 tablespoon of finely chopped parsley
- 1 tablespoon of unsalted butter

Mornay sauce:
- 30 grams of all purpose flour
- 30 grams of unsalted European style butter
- 500 ml of full cream milk (whole milk)
1 eggs yolk
- 30 grams of grated cheese (emmentaler, conte or cheddar cheese is fine)
- A pinch of rock salt
- A pinch of white pepper
- A quarter teaspoon of grated nutmeg
- Use the trimmings left from the mushrooms and shallots.
- 1 bay leaf (optional)

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