Italian cuisine · Breakfast & Eggs

Uova alla Monachina

Neapolitan egg halves filled with béchamel and egg yolk, breaded and fried until golden.

Ingredients · for 4 servings

• 8 eggs
• 40 g butter
• 40 g flour
• 300 ml whole milk
• 50 g parmesan
• 1 pinch nutmeg
• 2 eggs for breading
• 150 g breadcrumbs
• 1 l frying oil
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Hard-boil the 8 eggs for 9 min., cool in ice water, peel, halve lengthwise and carefully remove the yolks without tearing the whites.
2. For the béchamel, melt the butter, stir in the flour and cook gently for 2 min. without coloring, then gradually whisk in the milk and cook for 5 min. into a very thick sauce.
3. Remove the béchamel from the heat, stir in the grated parmesan, nutmeg, salt and pepper, and mix in the mashed yolks and finely chopped parsley.
4. Chill the mixture for 30 min. until moldable, then pile it high into the egg-white halves and press pairs of halves together to form whole eggs.
5. Dip the filled eggs in the beaten eggs and then in the breadcrumbs, repeat for a double coating and chill for 15 min.
6. Deep-fry in oil heated to 170 °C for 3–4 min. until golden all over, drain on paper towels and serve hot.