4 Serves
25 Mins
Preheat your oven to 170°C.
Place 4 eggs in a saucepan, cover with cold water, bring to a boil, then reduce heat and simmer for 4 minutes. Transfer to a bowl of cold water to cool before peeling.
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Vitamin K
8 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
3 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
215 µg / 400 µgCalcium
346 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
271 mg / 420 mgPhosphorus
288 mg / 1,250 mgPotassium
1840 mg / 4,700 mgSodium
1827 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
127 µg / 55 µgFiber
8 g / 28 gSugar
8 g / 50 gSaturated Fat
5 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
50 gAlcohol
0 g
In a shallow bowl, whisk the remaining egg. In another bowl, combine the breadcrumbs with the mixed herbs and season to taste.
Dredge each peeled egg in flour, dip into the whisked egg, and then coat thoroughly with the herb-breadcrumb mixture.
Heat 2 inches of cooking oil in a frying pan over medium-high heat. Fry the eggs until golden brown, turning occasionally, for about 2-3 minutes.
Remove the eggs using a slotted spoon and transfer them to an ovenproof dish. Place in the preheated oven to heat through for 3-4 minutes.
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