Here’s just a quick recipe I thought might be fun.  I thought about making it for ages, and had very high hopes about it.  When the moment arrived, though, I burnt a ton of them trying to get the eggs to cook through.  In the end, I decided to pull them out of the oven when the phyllo was golden brown and microwave them to cook the egg enough to be presentable.  If you’re some sort of purist that refuses to use a microwave, or you just don’t have one, feel free to experiment with the recipe and post your cooking times and temperatures in the comments.  I’d love to know how to get them to work without the microwave.

For the instructions, I’m only going to give you the numbers to make four, but you should estimate about 2 per person.  Double or triple the recipe to your heart’s content.

baked eggs in phyllo florets

5 sheets of phyllo dough, cut into 5×5″ squares (Each sheet should yield about 4 square, and you’ll should get 20 squares all together.)
2 tablespoons butter, melted
4 teaspoons heavy cream
4 eggs
1 teaspoon fresh herbs, such as thyme, basil, tarragon, whatever you have
salt and pepper

1.  Preheat oven to 325 degrees (165 degrees celsius).  Place a square of phyllo over a muffin tin and brush lightly with melted butter. Place another square on top, rotating it about 10 degrees above the other (You’ll keep doing this with each layer.  It will make the corners fan out and look kind of pretty).  Repeat until you top with the 5th square of phyllo.  Place your stack of dough and butter and press firmly into one of the muffin impressions.  Repeat with the rest of the dough, making sure each one has plenty of room.  Brush the corners of the phyllo lightly with butter.   Bake for 8-10 minutes in the bottom third of the oven until the edges of the dough just barely begin to brown.

2.  Remove from the oven and raise the temperature to 350 (180 degrees celsius).  Pour a teaspoon of cream into the bottom of each phyllo cup.  Crack an egg into each and season each with herbs and the salt and pepper to taste.  Bake for 10-15 minutes, or until the corners of the dough are browned and crisped.

3. Remove each phyllo dumpling from the muffin tin and microwave each separately for 15-25 seconds, depending on how cooked you like your egg yolk.

7 Responses to “baked eggs in phyllo florets”

1. Wendy says:

   26 May 2009 at 12:47 pm

   gorgeous. and I’m thrilled you used a microwave.
2. Jen T says:

   26 May 2009 at 7:30 pm

   Not use a microwave? I couldn’t live a day without mine. How would we survive without microwave popcorn? That was my kids’ snack every single day after school. These look awesome! We just got some chickens, so I am looking forward to using fresh eggs soon! These would be great.
3. Brooke says:

   27 May 2009 at 6:37 am

   Jaime, these are BEAUTIFUL! I adore the idea. Did they taste as good as they look?
4. Connie (the write one) says:

   27 May 2009 at 9:05 am

   They look like flowers before they are baked.
5. Jaime says:

   27 May 2009 at 1:17 pm

   Why, yes, Brooke, they were actually quite tasty.
6. Theresa says:

   27 May 2009 at 6:57 pm

   Hmmm. I love phyllo. This would be such a yummy breakfast!
7. Holly says:

   25 April 2010 at 9:21 pm

   Yum, these sound delicious! I made something kind of similar awhile back, only using crepe’s in a muffin tin, rather than the phyllo dough, with a scrambled egg, goat cheese, sausage concoction. Thanks for sharing! I just came across your blog and love it! My friends and I have a gourmet club and I love finding new ideas. (www.slcgourmetgals.blogspot.com)