This is a recipe my Grandmother from Spain would make. It is a traditional dish from the Aragon area. The "huevos" can be served alone, in a gravy, in salads, as meatballs and found in soups. In recent years the addition of lamb, pork, cod, and asparagus have become newer versions.
Soak bread in milk. Once bread is softened remove from milk. Add beaten eggs, garlic, parsley,salt, and nutmeg. Mixture can be refrigerated at this point.
Heat oil for frying. With two spoons make balls out of the dough to drop into oil. For best results, make a few at a time so oil does not cool off. Remove when browned and place in colander or wire racks to cool.
The way we ate it is to make a rue from garlic, parsley, and flour and then to add milk until gravy is formed.