• Cook the eggs in boiling water for 6 to 7 minutes, then plunge them into cold water with ice cubes to stop the cooking immediately. Leave the eggs to cool for 15 minutes and carefully remove the shells. Be careful: the white is very fragile!
• Mix the meat with the chopped parsley, mustard, salt and pepper. Divide the mixture into 4 balls
• Briefly roll the eggs in the flour so that the minced meat sticks to the egg.
• Take a portion of minced meat, press it flat into your palm, place an egg in the centre and form a ball.
• Squeeze everything together well and pass each bird’s nest in the flour, then in the beaten egg and finally in the breadcrumbs.
• You can now fry or bake them as you wish.

In the deep fryer
Fry them (in batches of 2) for about 8-10 minutes at 170°C. Drain on kitchen paper.

In the oven
Bake the birds’ nests for 25-30 minutes in an oven at 180°C. Test for doneness using a skewer. If no meat particles stick to them, they are cooked. Before putting them in the oven, you can give them a crust in the frying pan.
In the pan
You can also fry the bird’s nest in a pan. Put 50g butter and 4 tbsp olive oil in a frying pan over a medium heat. To ensure that the bird’s nests are cooked through in the pan, you need to cook them for around 20 minutes. Prick them to check that they are cooked through.
Airfry
Finally, you can cook them in the airfryer. Preheat to 200°C and fry the bird’s nests for about 7 minutes. Turn them over and cook for a further 9 minutes at 150°C. Note: as with the oven, the temperature and cooking times may vary from one brand to another and from one appliance to another.

• Serve with a tomato sauce and chervil stoemp.