Elevate your breakfast or brunch with this delightful dish. Each serving features a perfectly baked egg nestled in a crispy, golden phyllo pastry cup, creating a beautiful contrast of textures. An elegant yet simple dish, sure to impress your guests and become a favourite at your table.
Main INGREDIENTS
- Eggs
Ingredients
Method
Ingredients
- 250g phyllo pastry sheets, thawed
- 100ml olive oil
- 12 rashers streaky bacon
- Fresh basil to garnish
- 6 free-range eggs
- Salt and pepper
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Method
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1Preheat the oven to 180°C / 356°F / Gas Mark 4
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2Lay one sheet down onto a clean surface and brush over the surface with olive oil. Layer another sheet on top and repeat until all the sheets are used.
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3Cut the layered sheet into 6 squares. Line each Le Creuset Mini Cocotte with one square of phyllo layers. Press the phyllo into the mini cocotte at the bottom of a glass.
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4Place the mini cocottes onto a baking tray. Crack one egg into each cocotte. Season with salt and black pepper. Bake for 20 minutes or a little longer if you like the egg more well done.
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5Meanwhile, cook the bacon until crisp. Serve the eggs with fresh herbs, feta cheese, sun-dried tomatoes, asparagus or fried mushrooms.
RECIPE
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WE USED
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RECIPE
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WE USED
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RECIPE
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WE USED
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