This traditional Italian recipe is very old and I invite you to try it
Uova alla monachina
Monachina eggs are stuffed and fried boiled eggs.
They are an excellent appetizer or aperitif, to be served at a party or for a picnic.
My mom always prepared them when I was little.
I remember it was a lot of fun doing them together with my little brother.
We can therefore prepare them together with our children who will appreciate them very much!
You can choose to add to the classic filling with bechamel, spinach, or mushrooms, or tuna or peas and ham. ... Follow your taste and your imagination!
8 hard-boiled eggs to be cut in half
1 cup of very thick bechamel
50 gr of grated Parmesan
Salt and pepper nutmeg
2 beaten eggs
Flour and breadcrumbs to taste
Prepare the very thick bechamel.
Cook the eggs for about 7 minutes and
let them cool.
Gently peel the hard-boiled eggs and cut them in half lengthwise. Remove the yolks and put them in a bowl, then mash them with a fork and gradually add the béchamel and grated parmesan. The dough must be quite firm.
With a spoon, fill the gap left by the yolk in the half-eggs and recreate the shape of the whole hard-boiled egg. After filling all the half eggs, pass them one by one first in the flour, then in the beaten egg and finally in the breadcrumbs. Formed like small arancini.
Fry the eggs in hot oil until they are golden brown.
Arrange the eggs on paper towels and serve.
They are good both warm and cold.