If there is an ingredient in the kitchen that lends itself to any kind of preparation, it’s the egg. In this dish called monachina eggs, they take the leading role and are so delicious making it irresistible to everyone.
A typical recipe of the Campania region’s culinary tradition, monachina eggs are hard-boiled eggs, stuffed with béchamel sauce, breaded, and then fried. They’re perfect eaten hot so the sauce inside remains soft and creamy.
Monachina eggs are perfect for a buffet lunch, brunch, and for those who prefer finger food, equally loved by children and adults alike.
How to make Monachina Eggs
Ingredients
To prepare this tasty recipe you will need: 8 eggs, 230 ml milk, 50 g flour, 30 g butter, breadcrumbs, salt.
Method
The first thing to do is to cook the eggs in a saucepan with cold water for about 8 minutes from the beginning of boiling or until they are properly boiled. Cool them under cold water and carefully remove the shell.
At this point you have to prepare the béchamel sauce to season the eggs, by melting butter with the flour in a saucepan, adding milk and stirring the mixture until the sauce has reached the right consistency, then adjusting salt and pepper.
Divide the eggs in half, remove the yolks and keep them aside. With a fork, then, prepare a mixture with the red of the eggs and béchamel sauce, until you get a uniform sauce. With this mixture, then, stuff the eggs and reassemble them, using the béchamel as a glue.
The prepared eggs then get covered in flour, a beaten egg and then in breadcrumbs before frying them off in plenty of hot oil. Dry them on a plate with some paper towels and they’re ready to serve.