Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 medium eggs
- Flour for dusting
- Fresh breadcrumbs - about 4 handfuls - enough to coat 4 eggs
- 1� dessert spoon of finely chopped fresh flat leaf parsley
- 1 dessert spoon of finely chopped fresh chives
- Salt and freshly ground black pepper
- Vegetable� oil for frying
Directions
Preheat the oven to 325°F/170°C. Place 4 of the eggs in a pan and cover completely with cold water. Heat over a high heat until boiling then reduce the heat and simmer for 4 minutes. Cool in cold water before peeling.
Whisk the remaining egg. Combine the chopped herbs with the breadcrumbs and season. Gently roll each boiled egg in flour, then the egg mixture then the breadcrumbs.
Put the oil in a� pan to a depth of 2 inches/5 cm and heat. Fry the eggs until golden, turning� so as not to burn� - for about 2-3 minutes. Remove the eggs with a slotted spoon and place in the oven in an ovenproof dish to heat through for about 3-4 minutes.