EASTER EGGS and MUSHROOMS in SWISS CHEESE SAUCE
We're always looking for things to do with our leftover Easter eggs. This recipe is a great use for those eggs. We're not sure who to give credit to for this recipe but it sure is good.
Cut the Eggs in half lengthwise, remove the yolks.
In a separate bowl mash the yolks.
Saute the Mushrooms in a small amount of butter.
Add the yolks to the Mushrooms and season to taste.
Put the mushroom mix into the egg halves.
Pour half of the cream sauce into a 6" X 10" baking dish.
Put the eggs into the dish and pour the remaining cream sauce over the eggs.
Top with Swiss Cheese
Bake at 350 degrees F for approximately 30 minutes until cheese is melted.
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