Oi boyo anyone for Welsh eggs? We think these cheesy herb buffet snacks are well worth the extra effort

Does anyone in Wales actually say boyo? or am I just sterotyping? who knows, anyway we stumbled upon these delicious buffet snacks whilst researching our buffet Verde last year. Since then we spent a lot of time refining the recipe, (there's a lot of online versions & frankly they don't work well).  As a result of our trials & tribulations we believe we have a hit with these cheesy herb sensations, so much so that we now regulary include them in our mainstream buffets. They look great & appeal to veggies (egg eating ones) & carnivours, perfect for our Red & Green concept here’s how:

Ingredients:

• 8 free range eggs – or organic free range if you budget
  allows
• 200gm of your hard cheese of choice, finely grated – we like
  mature cheddar, or you could use Caerphilly to really go for the Welsh theme, Parmesan, whatever takes your fancy, as long as it is hard cheese.
• 3 finely sliced organic leeks - organic leeks are always going to be better tasting and not too expensive these days. Take time to clean them out fully as they often conseal a fair bit of grit
• Few sprigs of Thyme – woody bits removed finely chopped
• Optional small bunch of chives - finely chopped
• Finely grated lemon zest of 1 lemon
• 400gms of fresh breadcrumbs – you can use dried breadcrumbs
  for a golden colour, but we feel the fresh breadcrumbs work better on the
  flavour
• 350gm of silken tofu – great binding ingredient, we have experimented
  with mashed potato and veggie suet prior to finding silken tofu, the mash is
  messy and whilst the veggie suet did the job well, we found the silken tofu was
  the perfect binding agent.
• Seasoning
• 50gm plain seasoned flour
• 1 wok ½ filled with vegetable oil  

Method

• Boil eggs for 9 mins – remove and chill as normal to stop
  the cooking process, peel and set aside
• Blitz the silken tofu with seasoning to the texture of
  double cream and set aside in an open dish
• Gently fry the leeks in olive oil & butter until soft
• Mix breadcrumbs, cheese, thyme, chives, zest seasoning
  together then add the cooked leeks and combine to a loose slightly sticky
  mixture.
• Set up your flour in an open dish
• Prepare to get messy & start by dusting each of the
  boiled eggs with the flour first, followed by a coating of tofu and finish off
  with a coating of your leek & cheese herby breadcrumb, moulding around the
  egg to a consistent shape - set aside and heat wok
• Once oil is hot enough – (test by dropping in a small piece
  of bread - it should cook immediately), then turn the heat down slightly and
  using a slotted spoon add 2 eggs at a time gently moving them around for a consistent
  colour – cook for about 2 mins at a time. Remember the heat of the oil may need
  adjusting as you continue to add cold eggs to the hot oil.
• Remove each egg and place it on kitchen roll to dry off
• Chill for about 45 mins and then cut open to present the
  centre if using it for a buffet; we feel the humble mass produced Scotch egg, wrapped in a
  dubious minced pork of unknown origin & loaded with e number preservatives, may
  look a bit sad next to this Welsh prima donna

Good luck & happy cooking