Monachina Eggs: the delicious recipe for stuffed and fried hard-boiled eggs

Ingredients
HUEVO
6
ACEITE DE SEMILLA DE MANÍ
500ml
FOR LA BECHAMEL
LATTÉ
200ml
HARINA
20 grams
MANTECA
20 grams
VENTA
qb
NUEZ MOSCADA
qb
PARA EL EMPANIZADO
HUEVO
2
HARINA
qb
MIGAS DE PAN
qb
Eggs a la monachina are a rich and tasty recipe, typical of Neapolitan cuisine. These are hard-boiled eggs filled with a mixture of sifted egg yolks and béchamel sauce, then coated in flour, beaten eggs and breadcrumbs, then fried in boiling peanut oil until lightly browned. Crispy on the outside and creamy on the inside, monachina eggs, according to Neapolitan tradition, are served as an appetizer at Easter lunch, but they are so good and delicious that they are now eaten all year round, even at Christmas or other occasions. . Special and celebratory occasions. You can enjoy them as a hearty appetizer or as a second course, to complete with a fresh seasonal salad.