Stuffed Eggs in Breadcrumbs Recipe
This dish belongs to Spanish cuisine. It turns out very satisfying and delicious. Perfect for breakfast and as a snack.
Servings
4
Cook Time
50minutes
Servings
4
Cook Time
50minutes
Ingredients
Basic:
Sauce:
Instructions
  1. Prepare the main ingredients for the dish. Next, boil 6 eggs in salted water for 15 minutes, cool, peel.
  2. Prepare the sauce: preheat the milk, you can in the microwave. Heat the olive oil in a saucepan and fry the flour on it. Add hot milk in parts to the pan, whipping the mixture with a whisk and letting it boil. The consistency of the sauce should be similar to liquid sour cream. Season the finished sauce with salt, add nutmeg to taste.
  3. Sausage, in my case it is carbonate, finely chopped, mixed with sauce in a saucepan.
  4. Cut the cooled peeled eggs into halves and separate the yolk.
  5. Prepare the filling: chop the boiled egg yolks, mix with the sauce. Fill the filling with half of the egg whites and put it in the refrigerator for 15-20 minutes so that the sauce freezes a little. So it will be easier to roll the eggs in breadcrumbs.
  6. Beat the remaining 2 raw eggs with a whisk, you can add salt and pepper to taste. Dip the stuffed eggs in the egg mixture and lightly roll in breadcrumbs.
  7. 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. Enjoy your meal!
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