Phyllo Dough

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Baked Tomato Egg and Mozzarella in Phyllo Cups

Baked Tomato Egg And Mozzarella In Phyllo Cups

Ingredients

Serves 6

  • 4 tbsps. unsalted butter
  • 5 sheets phyllo
  • 1 tbsp chopped shallots
  • 6 large eggs
  • 3 plum tomatoes, sliced
  • 1/2 cup shredded fresh mozzarella
  • 2 tsps. chopped chives

Method

  1. Preheat the oven to 375 degrees F
  2. Lightly grease a muffin pan for 6 large muffins
  3. Melt 2 tbsps butter
  4. Cut the phyllo sheets into quarters with a sharp knife
  5. Cover the sheets with plastic wrap or a slightly damp towel
  6. Take 1/4 sheet of phyllo dough and brush it lightly with the melted butter
  7. Layer on a second sheet, slightly askew, so the corners do not meet
  8. Brush with butter
  9. Layer on a third sheet, also askew
  10. Fit the layered pastry into the bottom of the muffin cup and press into the bottom to flatten, with pointed ends standing straight up
  11. Repeat with the remaining dough to form 6 cups
  12. Brush with any remaining melted butter and bake for 8-10 minutes until lightly browned
  13. Cool the shells slightly in the pan, then carefully remove them to a baking sheet
  14. Melt the remaining 2 tbsps butter in a medium saute pan on medium heat
  15. Add the shallots and saute over low until softened but not browned, about 3-4 minutes
  16. Whisk the eggs together and pour into the pan
  17. Cook, stirring constantly, until eggs are glossy but still loose
  18. Remove from the heat
  19. Divide the eggs evenly among the cups
  20. Place 2 tomato slices on top of each, and then sprinkle with mozzarella
  21. Bake for 4-5 minutes until the cheese is just melted
  22. Sprinkle with chives to serve

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