Eggs "alia Fiorentina"

Ingredients

• 4 large Eggs (For hard boiling)
• 2 tablespoons Butter (Divided)
• 1.5 tablespoons Parmesan cheese (Grated, divided)
• 0.25 teaspoon Salt (Or to taste)
• 0.125 teaspoon Black pepper (Or to taste)
• 2 large Egg yolks (Raw)
• 0.5 large Egg white (Raw, half of one egg white)
• 0.5 cup Milk
• 0.5 tablespoon All-purpose flour

Instructions

1. 1Place 4 eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 12 minutes. Transfer the eggs to a bowl of ice water to cool completely.
2. 2Peel the cooled hard-boiled eggs and cut them in half lengthwise. Carefully remove the yolks and place them in a medium bowl.
3. 3In the bowl with the egg yolks, add 1 tablespoon of butter, 1 tablespoon of grated Parmesan cheese, salt, and pepper. Mash the yolks with a fork until smooth and well combined.
4. 4Transfer the yolk mixture to a small saucepan. Add the yolks of two raw eggs and half of the white of one egg. Stir constantly over low heat until the mixture thickens, about 3-5 minutes. Be careful not to scramble the eggs.
5. 5Spoon the cooked yolk mixture into the hollows of the hard-boiled egg whites. If there is any remaining stuffing, spread it on the bottom of a baking dish.
6. 6In a separate saucepan, melt the remaining 1 tablespoon of butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, and cook until the sauce thickens slightly, about 2-3 minutes. Season with salt and pepper.
7. 7Pour the sauce over the stuffed eggs in the baking dish. Sprinkle with the remaining 0.5 tablespoon of grated Parmesan cheese. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the sauce is bubbly and the cheese is golden brown.