Grate onion and sauté in olive oil until golden.

Boil eggs for 6 minutes and cool in cold water.

In large skillet, melt butter and add flour, stir fry until golden.

Quickly remove from heat and add milk slowly while stirring to achieve a lump-free batter and return to heat.

Return to heat stirring batter constantly. Adjust flavor with salt and pepper.

Chop the eggs, add nutmeg and minced ham. Mix into batter.

Place everything in 11 x 13 x 2" pan and allow to cool. Place in refrigerator until harden.

Meanwhile, beat an egg in a shallow bowl and place bread crumbs on platter.

Make balls of mixture and form into cylinders of desired size. Coat in egg and roll in crumbs. Fry and serve or freeze in baggies until ready to use.