Florentine eggs

Preparation:

Preparation: Grease a baking dish or ceramic oven. Prepare the béchamel: melt half the butter in a saucepan, add the flour and dilute it with a wooden spoon; when the flour has browned slightly, add the boiled milk a little at a time. Add salt and pepper and cook the béchamel sauce, stirring constantly, for 5 minutes. Boil 6 eggs by placing them in cold water and boiling them for 9 minutes (calculating the time from the start of boiling). Then put them in cold water, shell them and leave them to cool completely. Using a sharp knife, cut each egg in half lengthwise. Now separate the yolk from the white, being careful not to break the latter. Sieve the yolks and collect the past in a small bowl, add the sieved ricotta cheese, two spoonfuls of Parmesan, the remaining soft and chopped butter, the raw egg yolk, pepper and salt. Mix the ingredients thoroughly. Then distribute the mixture into the half egg whites giving it the shape of the yolk (in case you have any leftover mixture, you can distribute it on the bottom of the pan). Place the stuffed egg halves in the baking dish, one next to the other, cover them with the béchamel, sprinkle the surface with the remaining Parmesan cheese and put it in the oven at 180-200 degrees, leaving it there until the surface is slightly coloured. Serve the dish still hot on the table.