Nests of eggs with tomato coulis

11306 NESTS of EGGS with TOMATO SAUCE INGREDIENTS for 4 PERSONS 8 hard-boiled eggs, 400 g of breadcrumbs 2 eggs, an egg white, 2 large onions, 3 cloves of garlic, 3 tablespoons chopped parsley, 2 cups of breadcrumbs, oil for frying, salt, pepper.

Beat egg white slightly with a fork.

Peel the onions and the garlic.

then mince finely.

Stir in the chopped parsley and the beaten eggs.

Incorporated then the breadcrumbs, stir gently until the mixture is smooth and not too dry (should still be slightly moist).

Cover the eggs with a homogeneous compound prepared crust about 1/2 cm high, obviously giving an oval as eggs that you will find inside.

You roll the eggs in the egg white beaten crust and then in the breadcrumbs.

Arrange the eggs on a plate lined with paper towel and keep in refrigerator at least 2 hours so that the crust becomes very compact.

In a tall pan, heat oil and bring it to 170° of temperature; friggetevi eggs in the crust for about 8 minutes, often rigirandole so they are browned evenly.

Drain with a slotted spoon and place on a plate with paper towels ricevisto towels.

When serving cut each egg in half in order to see the effect "nest".

Serve with a tomato coulis is cold, hot peas and mashed potatoes.