Mushroom-Stuffed Egg Bake
| Yield: | 1 Servings |
| Categories: |
| 6 | Hard-cooked eggs,; peeled and halved | |
| 3 | tb | Butter,; at room temperature |
| 1 | tb | Worcestershire sauce |
| 2 | c | Finely-chopped mushrooms, 2 cup Mushroom Duxelles or 1 ounce dried mushrooms, plumped in wa; and draine |
| 1/2 | ts | Salt |
| 1/2 | ts | Cayenne |
| SAUCE | ||
| 1/2 | Stick butter | |
| 3 | tb | Flour |
| 1 1/2 | c | Milk |
| 1/2 | c | Grated Swiss cheese |
| 1/2 | c | Dry breadcrumbs |
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