Egg Champignons

INGREDIENTS:

6 eggs
1/4 cup (60 ml) dry bread crumbs
1/4 cup (1 ounce/30 g) crumbled blue cheese
2 tablespoons (30 ml) thinly sliced green onions with tops
2 tablespoons (30 ml) dry white wine
2 tablespoons (30 ml) butter, melted
1 tablespoon (15 ml) chopped fresh parsley or 1/2 tablespoon (7.5 ml) dried parsley flakes
1/2 teaspoon (2 ml) garlic salt
24 large fresh mushroom caps (about 1 1/2 inches/4 cm in diameter)
Paprika (optional)
Green onions and tomato slices for garnish

PROCEDURES:

1. To hard-cook eggs, place the 6 eggs in a single layer in a saucepan. Add enough water to cover eggs by at least 1 inch (2.5 cm). Cover and quickly bring water just to a boil over high heat. Turn off heat. If necessary, remove pan from burner to prevent further boiling. Let eggs stand, covered, in hot water 15 to 17 minuted. Immediately run cold water over eggs or place in ice water until completely cooled.

2. Peel eggs by tapping all around the shell with a table knife to form a network of cracks. Peel shell away under cold running water. Finely chop eggs.

3. Preheat oven to 450°F (230°C). Lightly grease baking sheet. Combine eggs, bread crumbs, blue cheese, 2 tablespoons (30 ml) green onions, wine, butter, parsley and garlic salt in medium bowl.

4. Fill each mushroom cap with 1 rounded tablespoon (15 ml) egg mixture. Place mushroom caps on prepared baking sheet.

5. Bake 8 to 10 minutes. Sprinkle with paprika. Garnish, if desired.

~ Make 8 first-course servings