Preheat oven to 200°C. Line a baking tray with baking paper

Bring a small saucepan of water to the boil. Add eggs and simmer for 7 minutes. Drain and stand in cold water. Crack shells and gently peel. Place into a bowl of iced water

Place chicken mince, dill, parsley, HP sauce, Dijon mustard, 1/4 cup breadcrumbs, salt and pepper in a large bowl and stir until combined. Divide mixture into 4 even portions

Combine remaining breadcrumbs and parmesan into a bowl. Place flour into a bowl and whisk eggs in another bowl

Roll an egg in flour, shaking off excess. Place a portion of mince mixture in the palm of your hand and flatten meat. Place an egg in the centre. Form mince around egg, pressing edges together so egg is completely covered. Coat with flour, whisked egg and breadcrumb mixture. Reroll in whisked egg and breadcrumbs for a thicker crust. Place on prepared baking tray

Spray scotched egg with olive oil. Bake for 25 minutes or until egg is firm to the touch and golden. Serve with chutney, baby rocket and cornichons