BAKED PHYLLO EGG NESTS,
Hands-on time: 15 minutes Total time: 25 minutes Makes: 4 servings
Flaky phyllo pastry transforms these eggs into a gourmet version of toad in the hole. To switch things up, try a different cheese, or substitute chopped pancetta or smoked salmon for the sun-dried tomatoes.
½ cup shredded Gruyère cheese 2 tbsp chopped drained oil-packed sun-dried tomatoes 1 tbsp each chopped fresh chives and fresh parsley 4 sheets phyllo pastry 2 tbsp butter, melted 4 eggs ¼ tsp pepper pinch salt
Stir together Gruyère, sun-dried tomatoes, chives and parsley; set aside. Place 1 sheet of the phyllo on work surface with long edge facing you; cover remainder with damp towel to prevent drying out. Brush lightly with some of the butter. Push edges in to form 4-inch (10 cm) wide nest, keeping centre flat; transfer nest to parchment paper–lined rimmed baking sheet. Repeat with remaining phyllo and butter to make 3 more nests. Crack 1 egg into centre of each nest; sprinkle pepper and salt over eggs. Leaving yolk uncovered, sprinkle white of each egg with one-quarter of the Gruyère mixture. Bake in 425°F (220°C) oven until whites are set but yolks are still runny and phyllo is golden and crisp, 8 to 10 minutes. Let stand 3 minutes before serving.
PER SERVING: about 261 cal, 12 g pro, 17 g total fat (8 g sat. fat), 14 g carb (1 g dietary fibre, 1 g sugar), 213 mg chol, 277 mg sodium, 151 mg potassium. % RDI: 15% calcium, 12% iron, 20% vit A, 8% vit C, 24% folate.