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.