Phyllo shells with egg and trout
Show off with this impressive-looking light breakfast served in pretty phyllo shells.
4 spring onions, chopped 30 ml (2 T) olive oil 4 sheets phyllo pastry 6 eggs 60 ml (¼ c) fat-free milk salt and pepper 20 ml (4 t) fat-free smooth cottage cheese, chive flavour 100 g smoked rainbow trout or mackerel chopped chives to garnish lemon wedges to serve
1 Heat the oven to 200 °C. Grease 4 deep muffin tin hollows with nonstick spray.
2 Stir-fry the spring onions in the oil until soft.
3 Spray each sheet of pastry with nonstick spray, stack the sheets on top of each other and cut into 4 squares.
4 Line each muffin tin hollow with 2 sheets from 1 pastry stack, sprinkle with a ¼ of the spring onions and top with the remaining 2 sheets from that phyllo stack. Repeat with the remaining pastry and spring onions. Bake until golden brown and done, about 10 minutes. Cool in tin.
5 Lightly whisk the eggs and milk and season with salt and pepper.
6 Heat a frying pan, pour in the egg mixture and stir until just cooked but moist.
7 Divide the egg among the pastry shells, top with a scoop of the cottage cheese, the fish and a sprinkling of chives. Serve immediately with lemon wedges.
Preparation time: 20 minutes Cooking time: 15 minutes