Ingredients (serves 2)

50g (2oz) butter
1 tablespoon finely chopped onion
50g (2oz) mushrooms chopped
Salt
Freshly ground black pepper
Pinch of ground mace
4 hot hard-boiled eggs
25g (1oz) plain flour
300ml (½ pint) milk
75g (3oz) Cheddar cheese, grated
Few cooked peas to garnish

Method

1. Melt 25g (1oz) of butter in a saucepan. Add the onions and mushrooms and fry until soft. Drain off any liquid, then season well with salt, pepper and mace.
2. Half the eggs lengthways. Remove the yolks and mash well, then stir into the mushroom mixture. Use to stuff the egg whites and sandwich them back together. Place in a flameproof dish.
3. Melt the remaining butter in a saucepan. Stir in the flour and cook for 1min.
4. Gradually stir in the milk and bring to the boil. Simmer for 1min.
5. Season well and stir in 50g (2oz)of cheese until melted.
6. Pour over the eggs. Sprinkle with remaining cheese and brown under a preheated moderate grill.
7. Spoon peas at each end of the dish and serve.