RECIPE

Phyllo-Pastry Egg Nests

Name: Phyllo-Pastry Egg Nests
Cook time: 20 minutes
Yield: 6

Cook Time

30 minutes

Serving Size

INGREDIENTS

250g phyllo pastry sheets, thawed
100ml olive oil
12 rashers streaky bacon
6 free-range eggs
Fresh basil to garnish
Salt and pepper

RECIPE NOTES

Elevate your breakfast or brunch with this Easter recipe prepared in our La Collection Jardin Daffodil Mini Cocottes. Each serving features a perfectly baked egg nestled in a crispy, golden phyllo pastry cup, creating a beautiful contrast of textures. An elegant yet simple dish, sure to impress every guest.

INSTRUCTIONS

Preheat the oven to 180℃. Lay one sheet down onto a clean surface and brush over the surface with olive oil. Layer another sheet on top and repeat until all the sheets are used. Cut the layered sheet into six squares and line each Le Creuset Mini Cocotte with one square of phyllo layers. Use the bottom of a glass to press the phyllo into the mini cocotte.

Place the mini cocottes onto a baking tray and crack one egg into each cocotte. Season with salt and black pepper, and bake for 15-20 minutes or a little longer if you like a more well done egg.

Meanwhile, cook the bacon until crisp. Serve the eggs with fresh herbs and bacon, feta cheese, sun-dried tomatoes, blanched asparagus or fried mushrooms.

RECIPE NOTES

INGREDIENTS

250g phyllo pastry sheets, thawed
100ml olive oil
12 rashers streaky bacon
6 free-range eggs
Fresh basil to garnish
Salt and pepper

INSTRUCTIONS

Place the mini cocottes onto a baking tray and crack one egg into each cocotte. Season with salt and black pepper, and bake for 15-20 minutes or a little longer if you like a more well done egg.

Meanwhile, cook the bacon until crisp. Serve the eggs with fresh herbs and bacon, feta cheese, sun-dried tomatoes, blanched asparagus or fried mushrooms.