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Sunny Egg Baskets
Recipe by: Mary Rapoport, Virginia Egg Council
Ingredients:
12 sheets (about 14x9") fillo dough**
4 tablespoons melted butter
½ cup Boursin, Rondele' or other herbal cheese, room temperature
6 large eggs
3 tablespoons heavy cream
Salt and pepper
Parsley or chives for garnish
Directions:
Lay 2 sheets of filo on counter. Brush with melted butter. Fold fillo into thirds crosswise; brush with butter; fold in half (you'll end up with a square of about 5x5"). Brush muffin tins with butter and gently fit and gather fillo square into buttered muffin cup, being careful not to tear dough. Continue with rest of fillo.
Cut cheese into 6 pieces and flatten a piece into each fillo basket. Carefully break an egg over the cheese. Spoon ½ tablespoon cream over each egg. Season to taste. Place the tin(s) on a large cookie sheet so that fillo does not extend beyond edges. Bake at 400° for 18 - 20 minutes or until eggs appear done. Cover with foil if the fillo browns before eggs are set. Let sit for a few minutes, then with a small flexible spatula, remove eggs to 3 - 6 plates. Garnish with chopped chives or parsley. Serves 3-6.
**If using fillo dough that is larger than the size above, use either 2 6-cup or 1 12-cup muffin pans (preferably ones with non-stick coatings). Brush muffin tin with butter and fit and gather fillo square into buttered muffin cup, being careful not to tear dough. Continue with rest of fillo, alternating fitting the dough into one cup and leaving one empty.
Puffed Pastry alternative: In place of filo dough, use frozen puff pastry cut into 4x4" squares. Thaw; roll with rolling pin to stretch in both directions. Place in buttered muffin tins and continue as above.