Can the bird's nests be made in advance?

Yes, you can make the bird's nests in advance and then freeze them or store them in the refrigerator until you are ready to bake them.

Can I make the tomato sauce without chili?

Sure, leave out the chili pepper for a milder sauce.

Is there an alternative way to prepare bird's nests if I don't have a deep fryer?

Yes, you can bake them in the oven at about 200°C until they are golden brown and cooked through.

Can I make the chervil puree vegan?

Yes, replace the butter with vegetable oil or margarine.

How do I keep the bird's nests crispy when serving?

Place them on a rack or paper towel so that steam can escape and they don't soften.

Bird's nests, tomato sauce, and chervil puree

Name: Bird's nests, tomato sauce, and chervil puree
Cook time: 45 min
Total time: 45 min
Yield: 4P
Ingredients: 800 g mixed minced meat; Pepper and salt; 1 egg; 3 tbsp panko or breadcrumbs; 1 onion; Container of flour to roll the egg in; 4 hard-boiled eggs; 200 g panko or breadcrumbs; 2 tbsp olive oil; 1 large onion; 4 cloves of garlic; 1 chili pepper; 700 ml passata; 1 tbsp honey or other sweetener; 1 kg potatoes; 1 bunch of chervil, washed and spun; A knob of butter or soft olive oil; Zest of 0.5 lemon

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45min

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Treat yourself to this elegant and flavorful dish: juicy meat nests around boiled eggs, served with a rich tomato sauce and silky chervil purée. Perfect as a festive meal or a special family recipe that feels both comforting and refined.

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Ingredients

What do you need?

Quantity: 4P

800 g mixed minced meat
Pepper and salt
1 egg
3 tbsp panko or breadcrumbs
1 onion

Container of flour to roll the egg in
4 hard-boiled eggs
200 g panko or breadcrumbs

Tomato sauce:
2 tbsp olive oil
1 large onion
4 cloves of garlic
1 chili pepper
700 ml passata
1 tbsp honey or other sweetener

Chervil puree:
1 kg potatoes
1 bunch of chervil, washed and spun
A knob of butter or soft olive oil
Zest of 0.5 lemon

800 g mixed minced meat
Pepper and salt
1 egg
3 tbsp panko or breadcrumbs
1 onion

Container of flour to roll the egg in
4 hard-boiled eggs
200 g panko or breadcrumbs

2 tbsp olive oil
1 large onion
4 cloves of garlic
1 chili pepper
700 ml passata
1 tbsp honey or other sweetener

1 kg potatoes
1 bunch of chervil, washed and spun
A knob of butter or soft olive oil
Zest of 0.5 lemon

Preparation method

How do you make this?

Make the meat nests
Finely chop the onion. Mix the ground meat with the onion, egg, panko (or breadcrumbs), salt, and pepper until well combined. Divide the mixture into 4 equal portions. Peel the hard-boiled eggs and roll each egg in flour so the meat sticks better. Place the meat in your palm, put an egg in the center, and fold the meat around it. Press firmly and then roll the balls in panko to create a crispy coating.

Prepare the tomato sauce
Heat olive oil in a pan and add the finely chopped onion, garlic, and chili pepper. Sauté gently until the onion becomes translucent. Add the passata and honey. Let the sauce simmer for about 5 minutes to blend the flavors.

Make the chervil purée
Cook the potatoes in salted water. Drain and mash them with a potato masher. Mix in the chopped chervil, butter (or olive oil), and lemon zest until you have a creamy, fragrant purée.

Fry or bake the meat nests
Heat a fryer to about 165‑170 °C. Fry the meat nests two at a time for 8 to 10 minutes until golden brown and crispy. Drain on kitchen paper.

Serve
Carefully slice the nests with a bread knife and serve with a generous spoonful of tomato sauce and a hearty portion of chervil purée on the side.

Tips

Make sure the hard-boiled eggs are well chilled before wrapping them in the meat — this helps prevent them from cracking.
Use fresh chervil for the purée to retain its characteristic, slightly anise-like flavor.
Stir the honey into the tomato sauce only at the end so the sweetness remains mild and fresh.
Cook the meat nests at a moderate temperature so they become crispy without burning.
Serve the sauce and purée warm, but slice the nests only just before serving for the best presentation.