5 tablespoons unsalted butter
2 cups halved fresh mushrooms
1 tablespoon finely chopped onions
2 tablespoons finely chopped green pepper
3 tablespoons all-purpose flour
1 1/2 cups milk, heated
1 tablespoon finely minced fresh parsley
1 teaspoon low-sodium chicken stock powder
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 large hard-cooked eggs, peeled
1/2 cup buttered dark breadcrumbs
2 tablespoons finely minced fresh parsley for garnish

Preheat the oven to 350 degrees. Over medium heat, melt 2 tablespoons of the butter in a medium saucepan. Add the mushrooms, onion, and green pepper, and sauté until the mushrooms begin to brown, about 5 minuets.
In another medium saucepan, melt the remaining 3 tablespoons butter. Add the flour and cook over medium heat, stirring, until the mixture bubbles up. Add the heated milk all at once, whisking smooth, and cook until mixture bubbles in the center. Add the parsley, chicken stock powder, curry powder, salt, and pepper, and cook over low heat for 2 minutes. Remove from the heat and set aside.
Butter a shallow gratin dish (7 x 10 x 3 inches) or a flat 10 inch round casserole. Quarter the eggs and arrange in the dish, yolk side up. Stir the mushroom mixture into the white sauce and pour over the eggs. Sprinkle the crumbs over the top and bake for 40 minutes or until is golden brown and bubbly. Sprinkle with parsley and serve. Make 6 servings.