Updated: May 18
This recipe adopts its name from its place of origin: St Clerans, a beautiful estate in Galway on the west coast of Ireland. At first glance, I thought it might be similar to deviled eggs. I found that after testing the recipe, the flavors were different. One notable distinction is the Mornay sauce blankets the notes of mustard and shallots, while the cheddar cheese gives it that bit of saltiness. In further contrast, the short cooking time in the oven allows all of these flavors to come together nicely for a delicious treat.
8 hard-boiled eggs
1 ounce butter
1 shallot, chopped (about 1 tablespoon)
1 tablespoon parsley, chopped
1 tablespoon dijon mustard
2 garlic cloves, chopped
Salt and pepper
Baby tomatoes, sliced
Grated cheddar cheese ( 3-4 tablespoons)
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup whole milk
Yields: 16 eggs, serves 4-6 people
Prep Time: 30 minutes
Cook Time: 7-8 minutes
Preheat oven to 350°f.
In a saucepan, melt the butter. Add the shallots and cook until tender.
Remove and place in a bowl. Add the parsley, mustard and garlic. Mix to combine.
Cut the eggs length wise, remove the yolk and add it to the shallot mixture.
Season to taste.
Use the mixture to fill the egg whites.
Arrange the eggs in an ovenproof dish. Set aside while you make the mornay sauce.
In a saucepan over low heat, melt the butter. Add the flour and mix. Slowly add the milk. Mix until the sauce is smooth and thick. Add the cheese.
Remove from heat. Top the stuffed eggs with the mornay sauce.
Place a slice of tomato on each egg.
Place in the oven for 7-8 minutes.
Eggs should be served warm.