Recipe
Eggs with béchamel
Hard-boiled egg halves covered in béchamel, breaded and fried until golden. A different and tasty way to eat eggs at home.
- Preparation1 h
- Cooking30 min
- Total time1 h 30 min
- Servings16 breaded egg halves (8 servings)
- DifficultyMedium
This recipe is not very common on our Island, and that is precisely its greatest charm. Cubans usually eat boiled eggs in simpler ways, but wrapping them in béchamel, breading them and frying them is an excellent idea to change the way we eat this much-used protein in Cuba and put a delicious and different dish on the table.
Ingredients
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Method
- Cook the 8 eggs in boiling water with salt and a splash of vinegar for 10 minutes.
- Remove them from the water and cool them under running water. When cold, peel them and cut them in half. Keep them in the refrigerator until use.
- For the béchamel, place a small saucepan over the heat with the butter. When it melts, add the flour and stir with a wooden spoon.
- Add the very hot milk little by little, stirring constantly, so that lumps do not form.
- Season with salt, grated nutmeg and ground pepper to taste, and cook for about 5 minutes more, stirring constantly.
- In a dish greased with oil, place a tablespoon of béchamel, put half an egg on top and cover it with another tablespoon of béchamel so that it is well covered. Repeat with all the halves.
- Let the eggs covered in béchamel cool completely.
- Prepare a plate with the breadcrumbs and another with the 2 beaten eggs.
- Bread each half by passing it first through the breadcrumbs, then through the beaten egg and again through the breadcrumbs.
- Heat plenty of oil in a frying pan and, when very hot, fry the breaded eggs until they are well golden.
- Remove them and place them on kitchen paper to drain excess oil.
- Serve them hot with tomato sauce and salad.
