Egg slices with béchamel, crispy fried

Ingredients for 6 servings:

• 7 eggs
• breadcrumbs
• Flour
• Oil for frying
• 1 tbsp butter
• 1 tbsp flour
• 80 ml milk
• 80 ml vegetable broth or other broth to taste
• salt and pepper
• some nutmeg

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 55 minutes

Perfect as a tapa, finger food or snack in between meals

First, hard-boil 6 eggs and then let them cool. Heat the butter in a small saucepan, add the flour and sauté. Then, while stirring constantly, add the milk and stock, simmer on low heat for 5 minutes, and season generously with salt, white pepper, and nutmeg. Let the béchamel cool slightly. It should now have a fairly thick consistency. Remove the shells from the eggs and cut into 3 to 4 mm thick slices. Set the ends, where there is no yolk, aside for other purposes. Season the egg slices with salt and spread each with a teaspoon of béchamel. The sauce should be about 2 to 3 mm thick. Now carefully coat the egg slices first in flour, then in egg beaten with 2 tablespoons of water, and finally in lightly salted breadcrumbs. If necessary, sprinkle or baste the tops with a spoon. Fry in a pan or deep fryer until golden brown. Variations: Add some cheese to the béchamel sauce. Mix the breadcrumbs with finely crumbled pork rinds (http://www.chefkoch.de/rezepte/1981271321427092/Panade-aus-Schweineschwarten.html) or cornflakes, or a mixture of the two. If you want to make larger batches, I recommend using “Stangenei” (egg sticks). This thread (http://www.chefkoch.de/forum/2,70,666750/Stangenei-gedacht-fuer-Aufschnitt.html) describes how to do it.