Flaky phyllo pastry transforms these eggs into a gourmet version of toad in the hole. To switch things up, try a different cheese, or substitute chopped pancetta or smoked salmon for the sun-dried tomatoes.
- Prep time 15 minutes
- Total time 25 minutes
- Portion size 4 servings
Ingredients
Method
Stir together Gruyere cheese, sun-dried tomatoes, chives and parsley; set aside.
Place one sheet of the phyllo on work surface with long edge facing you; cover remainder with damp towel to prevent drying out. Brush lightly with some of the butter. Push edges in to form 4-inch (10 cm) wide nest, keeping centre flat; transfer nest to parchment paper–lined rimmed baking sheet. Repeat with remaining phyllo and butter to make 3 more nests.
Crack 1 egg into centre of each nest; sprinkle pepper and salt over eggs. Leaving yolk uncovered, sprinkle white of each egg with 1/4 of the cheese mixture.
Bake in 425 F (220 C) oven until whites are set but yolks are still runny and phyllo is golden and crisp, 8 to 10 minutes. Let stand 3 minutes before serving.
Nutritional facts PER SERVING: about
- Fibre 1 g
- Sodium 277 mg
- Sugars 1 g
- Protein 12 g
- Calories 261.0
- Total fat 17 g
- Potassium 151 mg
- Cholesterol 213 mg
- Saturated fat 8 g
- Total carbohydrate 14 g
%RDI
- Iron 12.0
- Folate 24.0
- Calcium 15.0
- Vitamin A 20.0
- Vitamin C 8.0
