Puff Pastry Egg & Tomato Cheddar cups

 
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Yield- serves 12

Ingredients 

Filo dough, cut into 2 in squares 6 sheets

Eggs 12 ea.

Cheddar cheese, shredded 1C

Tomatoes, diced 1C

Chives, thinly sliced 1/4 C


Method of Prep

  1. Preheat the oven to 150 degrees F.

  2. Arrange the filo dough squares into the cups of a 12 cup, cupcake tin. Make sure the filo dough covers all the edges of the cupcake cups so that they is no leaking. 

  3. Crack a single egg into each filo filled cup. Top the egg with some cheddar cheese and diced tomatoes. Make sure you are evenly distributing the egg and cheese. 

  4. Bake the egg cups in the oven for roughly15-20 minutes, until the eggs are fully cooked and the tips of the filo dough are golden brown. 

  5. Garnish with the sliced chives/ micro greens and serve while warm. 

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RecipesClara SilvermanBreakfast, Bowls