Prepare time
Less than 5 mins


  • 6 eggs; hard; boiled
  • flour; seasoned with salt and paprika
  • 1 leek; chopped
  • 2 tsp sunflower oil
  • 2 cups fresh white bread crumbs
  • grated zest and juice of 1 lemon
  • 1/2 cup vegetarian shredded suet
  • 4 tbsp chopped fresh parsley
  • 1 tsp dried thyme
  • salt and ground black pepper
  • 1 egg; beaten
  • 1/2 cup dried bread crumbs
  • oil; for deep; frying
  • lettuce and tomato wedges; to garnish


1. Peel the hard-boiled eggs and toss in the seasoned flour. Set aside until needed.2. Fry the leeks in the sunflower oil for about 3 minutes, until softened but not browned. Remove from the heat and let cool, then mix with the fresh bread crumbs, lemon zest and juice, suet, herbs and salt and pepper. If the mixture is a bit too dry add a little water.3. Shape the mixture around the eggs, molding it firmly wiht your hands, then toss first into the beaten egg and then the dried bread crumbs. Set aside on a plate to chill for 30 minutes. This will firm them up before cooking.4. Pour enough oil to fill to one-third full a deep-fat fryer and heat to 375F. Fry the eggs for about 3 minutes in two batches. Remove and drain on paper towels.5. Serve cool, cut in half to reveal the “bird”s nest”, garnished with lettuce and tomato wedges.