Scrambled eggs in tiny filo baskets. The eggs are baked with ham, herbs and cheese. It’s a surprisingly elegant way to serve scrambled eggs.
The recipe is for four cups, you can count two for one person with a big appetite. The cups can be baked up to 1 day ahead.
- 4 large sheets of filo pastry, cut into 4 squares
- 6 – 8 farmers eggs
- 2 to 3 slices of ham, cut into strips
- 70 g melted butter
- 1 shallot, chopped
- 3 tablespoons heavy cream
- salt and freshly ground pepper
- 1 sprig of thyme
- 4 tablespoons chopped parsley
Preheat the oven to 180 degrees.
Place 4 muffin pans upside down on a baking tray, grease the top with butter. Unfold the pastry on your work surface. Brush one sheet with melted butter, lay the second sheet on top and also brush it with butter. Repeat with the third and fourth square. Place the pastry onto the buttered top of the muffin pan and sprinkle with grated cheese. Repeat the same steps for the other three cups. Place in the oven for 10 – 15 minutes until golden brown.
In the meantime, make the scrambled eggs. Melt the butter in a frying pan, add the shallot and ham. Cook for 3-4 minutes. Add eggs, cream, thyme, salt and pepper. Stir slightly for 3-4 minutes until almost set.
Remove the muffin pans from the oven, gently remove the baskets and turn. Fill with scrambled eggs, sprinkle with the rest of the grated cheese and place for 5 minutes in the oven. Serve immediately with chopped parsley.