Eggs With Tomato and Mushroom Coulis

Stuffed Eggs with Mushroom and Tomato Coulis. From Jacques Pepin.

Take eggs and hard boil them. Slice in half lengthwise. Remove yolks and mash them with a bit of butter.

Heat some other butter in a saucepan and add minced onion. Cook until soft then add minced mushrooms.

Increase heat and cook for a couple of minutes. Add chopped tomato, parsley, salt and pepper to taste.

Re-stuff eggs and serve with extra mushroom mixture around the plate.