The recipe that we are going to teach you today reminds us of our childhood, since we used to eat these eggs with bechamel quite often and we loved them. Now we eat them from time to time but they are still a star dish at home.
Ingredients for 6 units:
- 4 eggs
- 1.5 oz of butter
- 1.1 oz of flour
- 17.6 of semi-skimmed milk
- Salt
- Breadcrumbs with garlic and parsley
- Olive oil
Recipe:
- Cook 3 eggs in boiling water with a pinch of salt for 10 minutes.
- Let them cool, peel them and cut them in half.
- In a medium skillet, heat the butter over medium heat to melt it.
- Add the flour and stir with a few rods to brown it a little.
- Pour the milk little by little and sprinkle a pinch of salt while stirring continuously with the rods until it thickens.
- Place a sheet of parchment paper on a large tray and put the base of the bechamel sauce for the 6 halves of the eggs (a couple of tablespoons for each one and they are well separated from each other).
- Place one half face down on each bechamel base and cover each egg half completely with more bechamel.
- Let it cool in the fridge until it hardens.
- In a small bowl, beat an egg and pass each of the eggs with bechamel.
- Then, roll it in breadcrumbs.
- Fry it in a saucepan with plenty of hot olive oil for about a minute.
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