| Cook Time | 50 minutes |
| Servings |
Ingredients
Basic:
- 8 pieces Chicken egg
- 1/2 glass Breadcrumbs
- 1 glass Vegetable oil
Sauce:
- 100 gram Sausage
- 500 milliliters Milk
- 3 tablespoons olive oil
- 2 tablespoons Flour wheat / Flour
- 0.5 teaspoon Nutmeg (ground)
- Salt
Ingredients
Basic:
Sauce:
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Instructions
- Prepare the main ingredients for the dish. Next, you need to boil 6 eggs in salted water for 15 minutes, cool, peel.
- Prepare the sauce: heat the milk, you can in the microwave. Heat olive oil in a saucepan and fry flour on it. Parts add hot milk to the pan, whipping the mixture with a whisk and letting it boil. The consistency of the sauce should be like liquid sour cream. Ready sauce to salt, add nutmeg to taste.
- Sausage, in my case this carbonate, chopped cut into, mix with sauce in saucepan.
- The cooled peeled eggs cut into halves and separate the yolk.
- Prepare the filling: chop boiled egg yolks, mix with the sauce. To fill half of egg whites stuffed and put into the refrigerator for 15-20 minutes to make the sauce a little bit stuck. So eggs will be easier to roll in breadcrumbs.
- The remaining 2 raw eggs beat with a whisk, you can salt and pepper to taste. Stuffed eggs dipped in egg mixture and gently pan in breadcrumbs.
- In a deep frying pan, heat the oil well, fry the eggs on it until Golden brown, then put them on paper towels to remove excess fat. Serve the dish to the table hot. Bon appetit!
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