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A recipe to enjoy as a family. Here the boiled eggs they are the protagonists and we are going to fill them with tuna, mussels and black olives.
Once filled we will cover them with a bechamel very simple. A few pieces of mozzarella cheese on the surface and… baked!
Try it if you want to get out of the daily routine. Sure you repeat.
Table of Contents
Stuffed eggs with béchamel sauce
We are going to prepare the hard-boiled eggs in a special way.
- ascen jimenez
- Kitchen: traditional
- Recipe type: incoming
- Calories: 480
- Rations: 5
- Preparation time:
- Cooking time:
- Total time:
Ingredients
For the bechamel:
- 80 g flour
- 1 liter of milk
- 40 butter g
- Sal Island
- Nutmeg
For the filling:
- 7 eggs
- Water
- Sal Island
- 90g canned mackerel, drained
- 30 g pitted black olives
- 1 small can of pickled mussels, with the liquid
Plus:
- 1 mozzarella
- Fresh parsley
Preparation
We put the eggs to cook in a saucepan with water and a little salt. As soon as the water starts to boil, they will have to cook for about 10 minutes. In this case we want the yolk to be well cooked.
We prepare the bechamel. We can prepare it in Thermomix, putting all the ingredients in the glass and programming 7 minutes, 90º, speed 4. It can also be made in the traditional way, in a large saucepan. You can follow the recipe from which I have put the link but with the amounts that I indicate in the ingredients section (1 liter of milk ...).
We put the ingredients of the filling in a bowl.
Once the eggs are done we peel them and cut them in half.
We remove the cooked yolks and add them to the ingredients of the filling. Crush all the filling lightly with a fork.
We fill the eggs with the dough that we have just prepared.
We put a little bechamel in a source or in a cocotte (the important thing is that it can be put in the oven).
We place the eggs in the source, on the béchamel.
We pour the bechamel over the eggs.
We chop the mozzarella and put it on the surface.
Bake at 180º for approximately 20 minutes.
We serve with a little chopped parsley on each plate.
More information - Bechamel sauce