Phyllo Egg Cups

Phyllo Egg Cups

I never thought about using phyllo in my cooking until a few years ago, when I purchased a box with the intention of making a Greek dish. The box of phyllo sat in my freezer for days and when I decided to use it forgot to read the instructions or look up proper baking techniques. Big rookie mistake, but I learned quickly that thawing and handling with care are super important when working with phyllo. That, plus a bit of melted butter which works like a slick paste between layers upon layers of phyllo is a must! With the weekend in mind, here is a recipe for one of my favorite brunch foods. You’ll need a cupcake pan and pastry brush for this one. 

Makes 16 Cups 

10 Phyllo sheets

2 tablespoons of olive oil or cooking spray

3 tablespoons unsalted butter, melted and warm 

3 tablespoons unsalted butter at room temperature 

10 large eggs, at room temperature and 

1 red bell pepper, cut lengthwise in half and seeds removed

1/3 cup gruyere cheese, finely grated 

1 teaspoon kosher salt

1 teaspoon pepper

 

Preheat oven to 400 degrees with one rack positioned in the center and another positioned on top. Place both halves of the pepper on a baking sheet and bake on the top rack for 20-25 minutes. Edges should be charred.  Remove from the oven and let cool for about 10 minutes before cutting into 1/2 inch squares.

 

Reduce oven temperature to 375 degrees.

 

Place melted butter in a bowl. Transfer one phyllo sheet to a wood surface and brush with butter. Place another sheet on top and repeat the first step and stop at the fifth sheet. Cut phyllo sheet into 8 equal parts by cutting the stacked phyllo in half, then cutting the two sections in half, then the four sections in half. Brush cupcake pan with olive oil or use cooking spray to coat the inside of the tins, then press phyllo squares into cups.

 

To make 8 more cups, repeat the steps used to create first set of phyllo cups. Place pans containing the 16 cups on the middle rack in the oven for 7-8 minutes, watching carefully to avoid burning. Cups should be golden. Twist cups and lift with a spoon. Place on a wire rack to allow cooling.

 

In a large bowl, whisk eggs. Add salt and pepper In a saute pan over medium heat, melt 3 tablespoons of butter. Pour eggs and cook for 2-3 minutes, stirring gently with a rubber spatula or spoon. Remove from heat. Add cheese to eggs and fold gently. Add peppers and fold gently into eggs.

 

With a tablespoon scoop eggs into cups, distributing evenly. Place cups on a worthy tray and serve immediately.

 



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