Baked Stuffed Eggs With Cheesy Mushroom Sauce

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8 hard-cooked eggs

1/4 cup (50 mL) light sour cream

1/2 cup (125 mL) finely chopped ham (3 oz/90 g)

1 green onion, chopped

1 tsp (5 mL) Dijon mustard

Pinch each salt and pepper


2 tbsp (25 mL) butter

1-1/2 cups (375 mL) sliced mushrooms

1/4 cup (50 mL) all-purpose flour

2-1/2 cups (625 mL) milk

1 cup (250 mL) shredded extra old Cheddar cheese


1 cup (250 mL) fresh bread crumbs

1 tbsp (15 mL) butter, melted

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