Baked phyllo egg Nests

Canadian Living - Holiday Entertaining - - Holiday brunch -

Hands-on time: 15 min­utes

To­tal time: 25 min­utes

Makes: 4 serv­ings

Flaky phyllo pas­try trans­forms eggs into a gourmet ver­sion of egg on toast. 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 each chopped fresh chives and fresh pars­ley

4 sheets frozen phyllo pas­try, thawed 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 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 oven un­til whites are set but yolks are still runny and phyllo is golden and crisp, 8 to 10 min­utes. Let stand for 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. 1 tbsp

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