Uova alla Monachina (Crispy Italian Béchamel-Stuffed Eggs)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A traditional Italian appetizer of hard-boiled eggs halved, stuffed with creamy béchamel, breaded, and fried until golden. Especially popular at Easter, they're rich and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 large eggs
- 200 ml whole milk (- ¾ cup, at room temperature)
- 50 g all purpose flour (- 1.5 oz)
- 50 g grated Parmigiano Reggiano cheese (- 1.5 oz)
- 40 g unsalted butter
- ½ teaspoon salt
- nutmeg (- to taste)
- black pepper (- to taste)
- 100 g breadcrumbs (- 1 cup)
- 50 g all purpose flour (- 6 tablespoons)
- 2 eggs
- 1 liter peanut oil (4 cups , for frying)
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 20m
- Sodium
- 486mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 184mg
- Calcium
- 180mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 486MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.