These Neapolitan stuffed eggs pair a soft filling of egg yolk, béchamel and Parmesan with a thin, golden-brown crust. Serve them warm as an antipasto or as a substantial side dish.
Uova alla monachina is a Neapolitan preparation in which hard-boiled eggs are stuffed, put back together and fried. The name and the precise history don’t tell the whole story of how the dish is made in home kitchens; its familiar combination is above all practical: eggs get a rich filling and a crispy coating. Serve them as an antipasto, or alongside a simple salad when you’d like to make them a more substantial side dish.
The filling is made with crumbled egg yolks, a small amount of béchamel and Parmesan. The sauce binds the yolk and makes the centre creamy, while the cheese adds saltiness and savoury flavour. Keep the béchamel thick: a thin sauce makes the filling difficult to handle and can run out between the egg-white halves. Let it cool before mixing it with the yolks. A pinch of nutmeg goes well with the creamy sauce; black pepper adds a little bite without overpowering the cheese.
When assembling the eggs, fill each half just a little above the rim so the two egg whites fit back together. A thin layer of the mixture on the cut sides helps hold them in place. Chill the assembled eggs briefly if the filling is still soft. Then coat them in turn with flour, beaten egg and breadcrumbs. This order gives you an even crust. Frying in oil at about 170 °C turns the breadcrumbs golden brown before the eggs heat for too long; work in small batches so the temperature doesn’t drop too much.
Use whole or semi-skimmed milk for a smooth béchamel; whole milk makes the sauce a little richer. Pecorino can replace the Parmesan, but it’s saltier, so taste the filling before adding more salt. Fine breadcrumbs give a thin, even crust. Panko is a less traditional choice and makes the outside coarser and lighter. Handle the eggs gently while breading so the joined halves stay together.
The eggs are at their best straight after frying, when the crust is still crisp and the centre is soft. Let them drain briefly on paper towels and serve warm, with a green salad or some lemon at the table if you like. If making them ahead, cover and refrigerate them, then fry just before serving. Cool leftovers quickly, refrigerate them within two hours and eat them within two days; reheat them thoroughly in the oven and expect the crust to be less crispy.
Boil the 4 eggs for 9 minutes in gently simmering water. Cool them immediately in cold water, peel them and cut them in half lengthwise. Remove the yolks and place the egg-white halves on a plate.
Melt the butter in a small saucepan. Stir in 20 g flour and cook for 1 minute over low heat. Gradually pour in the milk, whisking constantly. Let the béchamel simmer gently for 2–3 minutes until thick. Season with nutmeg, salt and pepper. Leave to cool.
Mash the egg yolks finely and mix them with the cooled béchamel and Parmesan. Taste and add salt or pepper if needed.
Divide the filling among the hollows of the egg-white halves, making a small mound above the rim. Gently press two halves together each time so the eggs regain their shape. Refrigerate for 10 minutes if the filling feels soft.
Set out three shallow plates containing 30 g flour, the beaten egg and the breadcrumbs, respectively. Carefully coat each stuffed egg first in the flour, then in the egg and finally in the breadcrumbs. Press the breadcrumbs on lightly.
Heat the oil in a sturdy pan to 170 °C. Fry the eggs in batches for 2–3 minutes, turning them if needed, until the crust is golden brown all over. Drain on paper towels and serve warm.
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