We all have leftovers that sometimes sit in the fridge until they no longer useable. Filo pastry is one of those things that can dry out very quickly if not cared for properly. Which bascially translates as keep away from air. I had several sheets wrapped up in the fridge.
This morning I decided that breakfast needed a little something, so with the fresh herbs just outside the door, I popped these in the oven
before heading to the shower Oops TMI!
Filo is a unleavened dough, very thin, used in pastries pastries such as baklava from Middle Eastern and Balkan cuisines. Brushing a thin layer of melted butter or olive oil between the sheets keeps them separated and flaky once baked.
You will need:
4 sheets of filo
2 Tbsp. melted butter
1/4 cup milk
1/4 cup grated cheese ( optional ) I used old cheddar
salt and peper to taste
assorted fresh herbs to taste ( I used parsley chives, thyme and a little oregano)
Preheat oven to 325 degrees.
With gratitude for the bounty in your kitchen and the knowledge and skill that ensures ingredients are respected and used, collect what is needed. While washing your hands allow any niggles to slide off with the warm soapy water and bring your intention into the kitchen. Send out a thank you to the herbs you are about to clip and begin.
Begin by layering four sheets of filo. Place the first sheet on a clean counter top and brush with melted butter. Top with the second sheet and repeat with butter. Continue with the third layer, adding more melted butter and finally add the fourth sheet.
Cut the sheets with a pair of scissors into six squares. This should happen naturally with two cuts vertically and one horizontally. You can see that some of the edges are already drying a little and getting crinkly but in this case that will only give the finished product more character.
Transfer each square to the muffin tin and place inside each hole making sure not to put a finger nail through the dough as the filo is shaped into the bottom edges. The filo baskets will come out cleanly as long as the egg mixture has not seeped through underneath.
Place 1/6th of the cheese in each muffin form. I used old cheddar for a bit more umph in the flavour department but that is my taste and may not be yours. Choose what you enjoy. It is after all, going to be your breakfast.
You might also choose to include a few other ingredients, such as smoked turkey or grape tomatoes. Remember this can be a bit of fridge cleaning. I promise not to tell.
Add salt and pepper to taste.
Collect the herbs you would like to add. My choice was parsley, chives, thyme and a little oregano I had left over from a previous project.
Finely chop the herbs. Divide and place the herbs in the individual cups or….
add to the egg mixture and mix well.
Here is the thing. Adding the herbs to the egg mixture means the fresh herbs will, for the most part, rise to to top. The first cups will get more herbs that the last ones when they are filled.
There is no right or wrong, just preference. If the herbs are combined with the eggs, I would suggest pouring the individual pockets half full first, sharing the herbs and then going back to fill the remaining mixture into the forms with what will be more of the egg mixture and less herbs.
Place the pan in the middle of the heated oven.
Head for the shower. You have 20 minutes.
These are done when the filo is brown and crispy and the eggs are set.
Serve immediately or allow to cool to room temperature.
These upcycled eggs made from leftovers can also be created on purpose for a lazy weekend brunch or Ostara/Easter breakfast.
These will get soggy bottoms if allowed to sit for too long but they can be warmed up in a toaster oven if “grumpy bear” does not get up till lunch time.
Crunchy edges and soft insides with a hit of your choice of savoury herbs to inspire the palate.
Herbs and Eggs in filo from My Kitchen Wand