Home › The World's Kitchen › Eggs, Moscovite

Eggs, Moscovite

Cut away a small piece at both ends of twelve hard-boiled eggs. Cut them in half crosswise, scoop out the yolks and place them in a bowl with a tablespoon caviare and half teaspoon finely chopped chives, then mash well with wooden spoon and fill up the half eggs with it. Arrange on a baking dish, cut side up. Evenly spread over a Mornay sauce. Sprinkle a little Parmesan cheese over, then set in the oven six minutes. Remove and serve in same dish.