Home » Lever-eggs


by Ada Parisi
5 min read

A crunchy Breading and, inside, a surprise: instead of a simple egg yolk, a ' casting’ of bechamel and hard-boiled egg yolk. Are eggs ' to lever-back ': the recipe is an aunt from Trapani and was quickly adopted by my family. I'm a perfect finger food for happy hour, But even an appetizer is delicious’ if accompanied by a salad of soncino and corn salad with some grain of Pomegranate. Few ingredients, the only thing to watch out for is that the bechamel is very thick otherwise the Breading is a little’ hard. A dish to try…

Ingredients for 4 people:

  • 6 eggs
  • 200 ml of very dense béchamel
  • 1 egg for the Breading
  • enough flour
  • breadcrumbs as required
  • Salt
  • a pinch of nutmeg
  • oil for frying as required

Putting six eggs in sodare in a saucepan in acidified water (with one tablespoon of white vinegar). Meanwhile prepare the sauce bechamel very dense with 150 ml of milk, well filled with 00 flour one tablespoon, 15 grams of butter and a pinch of salt.

Once sodate eggs, Shell them, Let cool and cut in half lengthwise. Remove the egg yolks taking care not to break the egg white.

Mash the yolks with a fork and add to the bechamel, together with nutmeg, mixing carefully on all. Fill each egg white half left with a generous tablespoon of the filling in order to ' reconstruct ' the egg.

Leave to rest in the refrigerator for at least half-filled eggs. Prepare the necessary for the Breading: in a plate put the flour, in another the breadcrumbs and third beaten egg with a pinch of salt. Pass each egg first in flour, then in beaten egg and finally in breadcrumbs, gently but making sure to coat the entire surface with care.

FRY in immersion in hot oil until golden brown and serve hot.

THE PAIRING: This dish gives its best if combined with a white wine, with good acidity, capable of scouring the oiliness of frying, and the alcohol content low average. Recommend a Custoza Doc.

You've already seen these recipes?


betty November 1, 2022 - 01:54

my family (from Cuba) has a similar recipe, we call it Russian Eggs, except the egg is fried with a soft yolk then covered in béchamel, breaded, and fried. I have researched the origins of this recipe for years and this is the closest thing I could find. What is the name of this recipe in Italian or was it created by your family? I know that my version was taught to my grandmother by a Jamaican housekeeper.

Ada Parisi November 1, 2022 - 11:53

Hallo, the name of this recipe is Uova alla monachina, ‘little nun’s eggs’. this recipe is from an aunt of mine who lived in Marsala, Sicily. In Italy they are quite widespread everywhere, but it is a recipe of Neapolitan origins. Definitely Italian, at least in this version. I hope I have been of help, a warm greeting. ADA

Manuela February 27, 2013 - 15:25

beautiful!!! This recipe I'll set up a bit different, that is, use canned tuna instead of béchamel sauce, the rest is identical…
I will try this version!

fratelli_ai_fornelli February 27, 2013 - 15:32

And I'll try your!!! My aunt is a Tan…

Eleonora January 9, 2013 - 19:13

Congratulations on the blog and in particular for this lovely recipe that I did not know, See you soon

fratelli_ai_fornelli January 9, 2013 - 22:29

Thank you very much, really. Let's keep in touch, We are offering we always follow


Leave a comment

* Using this form you accept the storage and management of your data from this website. * By using this form you agree with the storage and handling of your data by this website.

This site uses Akismet to reduce spam. Learn how your comment data is processed.