A delightful twist on the classic baked stuffed eggs, featuring a creamy cheese sauce and a hint of spice.
Cut the hard-boiled eggs in half lengthwise and remove the yolks.
Use a small spoon to gently scoop out the yolks without breaking the whites.
Mash the yolks in a bowl and mix with sautéed mushrooms, salt, hot sauce, and Worcestershire sauce.
Ensure the mixture is well combined for even flavor distribution.
Stuff the mixture back into the egg whites and arrange them in a buttered casserole dish.
Pack the stuffing firmly but gently to avoid spilling.
In a saucepan, melt butter and stir in flour to form a roux.
Cook the roux until it just starts to turn golden for a nutty flavor.
Gradually add milk to the roux, stirring constantly until thickened.
Use a whisk to prevent lumps from forming.
Remove from heat and stir in the shredded cheese until melted.
Add the cheese in small batches for a smoother sauce.
Pour the cheese sauce over the stuffed eggs and sprinkle with breadcrumbs.
Ensure the breadcrumbs cover the surface evenly for a crispy topping.
Bake in a preheated oven at 350°F for 20 minutes until golden and bubbly.
Let the dish rest for a few minutes before serving to set the sauce.
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