Spanish cuisine · Breakfast & Eggs

Eggs Stuffed with Béchamel

Hard-boiled egg halves filled with tuna béchamel, breaded and fried golden brown.

Ingredients · for 4 servings

• 8 eggs
• 1 can tuna in water (150 g)
• 40 g butter
• 40 g flour
• 400 ml milk
• 1 pinch nutmeg
• 2 eggs for breading
• 150 g breadcrumbs
• 60 g flour for breading
• 500 ml oil for frying
• Salt, pepper

Instructions

1. Hard-boil the 8 eggs for 10 min., shock in cold water, peel, halve lengthwise and remove the yolks; mash the yolks with a fork and mix in the drained tuna.
2. Melt butter in a small pot, stir in the flour and sweat for 2 min. until pale, then gradually pour in the milk while stirring constantly.
3. Simmer the béchamel for 6–8 min. while stirring until very thick and heavily coating the back of the spoon, season with salt, pepper and nutmeg and mix in the yolk-tuna mixture.
4. Fill the mixture into the egg halves, smooth into a dome shape and chill for at least 30 min. until the filling is firm.
5. Turn the halves one by one in flour, dip in the beaten eggs and coat all over in the breadcrumbs, making sure the filling is completely enclosed.
6. Heat the oil to 180°C and fry the eggs in batches for 2–3 min. until golden brown, drain on paper towels and serve lukewarm as a tapa.