Boil a few eggs. Let them cool, peel and cut them into slices.
Prepare a bechamel sauce by frying the flour in the butter and diluting it with a little milk. Season with salt and nutmeg.
Dip each egg in the sauce, then in the whisked eggs and breadcrumbs and put them to fry in heated oil.
Serve the crumbed eggs with a salad of your choice.