Egg and mushroom pie

To make white sauce: In a saucepan over medium heat heat half the butter until melted. Add flour and cook, stirring for 2 minutes. Remove from the heat, add the warm milk gradually. Return to heat and cook over medium high heat stirring until it boils and thickens, add salt and nutmeg to taste.

Boil the eggs for only 6 minutes, rinse with cold water and peel them. Cut into small pieces.

Remove the mushroom stems and heads from 2 or 3 slices. Melt the remaining butter in it and fry for 5 minutes. They should not be overcooked.

Add white sauce sauteed mushrooms and chopped boiled eggs. Mix well.

Serve in individual pots or in a baking dish, sprinkle with grated cheese and put in the preheated oven for 20 minutes.

Serve immediately.