Oeufs Meulemeester (Eggs Meulemeester)

This also an old recipe hailing from Bruges. Boil the number of eggs required for 6 to 7 minutes, according to their size. Put them in cold water for 1 to 2 minutes, and shell them. Then shred the eggs into a small saucepan, with butter, a little chopped chervil, and parsley, mustard, a few shelled shrimps, 1/2 pint of cream, salt, and pepper. Mix all well, and pour the mixture into a buttered fireproof dish. Sprinkle with grated cheese, dot with a few pats of butter, put in a quick oven and cook till the top begins to brown.

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