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