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Place 4 medium eggs in a pan and cover them completely with cold water. Bring the water to a boil, then reduce the heat and simmer for 4 minutes.
Once cooked, transfer the eggs to a bowl of cold water to stop the cooking. This makes them easier to peel once cool.
In another shallow dish, combine the breadcrumbs with the chopped chives and flat leaf parsley, then season generously with salt and pepper.
Gently roll each peeled, boiled egg first in flour (this helps the egg coating stick), then dip it into the whisked egg mixture, and finally roll it in the seasoned breadcrumbs, pressing lightly to ensure an even coating.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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