The Monachina Eggs is a Neapolitan recipe often served in spring, during the Easter holidays: eggs filled with béchamel sauce mixed with hard-boiled yolk, breaded and fried.
➡The origin of this recipe is uncertain, but there is a predominant theory that it is a Neapolitan recipe, originating between the 18th and 19th centuries, and it is believed to have come from the school of the monsù.
➡Monsù is the name given to the French chefs who arrived at the court of Ferdinand IV of Bourbon, (as a distortion of the French ‘monsieur’, sir) summoned by the queen who, complaining about the strong flavors of Neapolitan cuisine, asked her sister for help, who sent court chefs.
- Difficulty: Medium
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4Pieces
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: Spring, All seasons
Ingredients
- 4 hard-boiled eggs
- 1 cup ml béchamel sauce
- 2 eggs
- 1 cup g breadcrumbs
- 1/3 cup g flour
- as needed peanut oil (to be sprayed)
Tools
- 1 Air Fryer
Steps
Clean the eggs.
Cut them in half and remove the yolks.
Add them to the béchamel sauce.
Fill the center of each egg with this cream and close the two halves to recreate a whole egg.
Dip each reassembled egg in flour, then in beaten eggs, and finally in breadcrumbs. Fry in an air fryer after spraying some oil over the eggs, for 15 minutes at 356°F.
You can also purchase the air fryer directly on the COSORI website with a 25% discount
FAQ (Questions and Answers)
How to prepare béchamel sauce?
Melt 3 tbsps butter in a saucepan, then add the flour (1/3 cup) all at once, keeping the heat low.
Stir with a whisk to prevent lumps from forming.
When the flour takes a bit of color and is toasted, slowly pour in whole milk (1 cup) and continue to stir until you obtain a thick mixture.
Season with salt and pepper and let it cool.
