Monachina eggs are a traditional appetizer of Neapolitan cuisine, typical of Easter lunch but delicious all year round. They are fried eggs with a soft heart that contains a tasty surprise. A fun, crunchy and delicious idea!
Ingredients
for the eggs
8 eggs
150 g of grated Grana Padano
1 l sunflower seed oil
salt
pepper
for the béchamel sauce
50 g of butter
150 g of flour
500 g of fresh whole milk
salt
pepper
for the breading
4 eggs
200 g of breadcrumbs
200 g of flour
Preparing eggs alla monachina is easier than it seems. We suggest you include this recipe in a menu designed to retrace our gastronomic traditions. The origins of eggs alla monachina are ancient and start from Neapolitan cuisine .
These are hard-boiled eggs , emptied and reconstructed, where the filling of grated cheese, egg yolks and béchamel sauce is the delicious surprise that pairs perfectly with the delicacy of the cooked egg white.
For a compact and homogeneous filling, we recommend preparing a fairly firm béchamel sauce , with more flour than butter. Remember to let the eggs and their filling rest in the freezer for about ten minutes before breading and frying them, so as to compact them slightly.