Stuffed Fried Eggs Recipe

Ingredients

Serve 2-4

• 5 eggs

• 1 tbsp butter

• 1 tbsp capers in salt, rinsed and chopped

• 1 cup/250 ml Béchamel Sauce (refer recipe)

• 2 cups/250 g fine dry bread crumbs

• 2 cups/500 ml olive oil, for frying

Method:

1. Hard-bail 4 eggs and peel them. Cut in half lengthwise and remove the yolk.

2. Mash the yolks with the butter and capers in a small bowl. Fill each half-egg with the mixture.

3. Dip the eggs in the Béchamel, followed by the bread crumbs.

4. Heat the oil in a deep frying pan until very hot and fry the eggs in small batches for 5-7 minutes, or until golden and crisp.

5. Drain well on paper towels. Serve hot.