vrijdag 22 november 2013

Savory phyllo cups (Kopie)

(makes six)

1 package store-bought phyllo dough, defrosted according to manufacturer's directions
8 eggs
18 stalks of asparagus
6 cherry tomatoes
1/3 cup cream cheese at room temperature
1/4 cup milk or half and half
1/2 stick butter, melted plus one pat for scrambled eggs
Some greens to garnish (pea shoots, chopped Italian parsley or whatever you like)
Butter for brushing on dough
Olive oil
Salt and pepper

Heat oven to 400 degrees. Spread stack of phyllo dough sheets on a cutting board, and working quickly, cut into squares slightly larger than the diameter of a standard muffin tin (you will need six stacks of these squares). Working quickly, brush six muffin tins with butter and gently peel back each layer of phyllo dough on each stack and brush butter in between layers. Gently press buttered stack into muffin tin. Dough will stick out slightly from top. Brush inside of phyllo cup gently with butter. Repeat six times.

Place muffin tin in oven and bake for 10 minutes, checking periodically. Remove when dough is golden brown.

Meanwhile, beat eggs with milk and a generous pinch of salt and then scramble in butter on a non-stick skillet over medium-low heat. Once eggs are loosely set, remove from heat and stir in cream cheese. Egg will finish cooking off-heat.

When phyllo cups are baked, place ~3 inch spears of asparagus and tomatoes on a non-stick cookie sheet. Drizzle with olive oil and season with salt. Broil for a few minutes until asparagus is just tender and tomatoes start to pop.

To assemble, spoon a few generous tablespoons of scrambled egg into cups, stick 3 asparagus spears into each cup (you might want to tie them with a piece of kitchen twine to secure them), and top with one tomato in each cup. Season with salt and pepper. Serve immediately. Cups can be made the day ahead.

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