Baked Eggs in Phyllo Pastry

DIFFICULTY
Easy Easy
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 30 Min. Under 30 Min.
SERVES
4-6 4-6
Baked Eggs in Phyllo Pastry
Main INGREDIENTS
  • Eggs
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Stoneware Jardin Petite Casserole
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Stoneware Jardin Petite Casserole
Ingredients
Method

Ingredients

  • 250g phyllo pastry sheets, thawed
  • 100ml olive oil
  • 12 rashers streaky bacon
  • Fresh basil to garnish
  • 6 free-range eggs
  • Salt and pepper

  • Method

  • 1
    Preheat the oven to 180°C / 356°F / Gas Mark 4
  • 2
    Lay one sheet down onto a clean surface and brush over the surface with olive oil. Layer another sheet on top and repeat until all the sheets are used.
  • 3
    Cut the layered sheet into 6 squares. Line each Le Creuset Mini Cocotte with one square of phyllo layers. Press the phyllo into the mini cocotte at the bottom of a glass.
  • 4
    Place the mini cocottes onto a baking tray. Crack one egg into each cocotte. Season with salt and black pepper. Bake for 20 minutes or a little longer if you like the egg more well done.
  • 5
    Meanwhile, cook the bacon until crisp. Serve the eggs with fresh herbs, feta cheese, sun-dried tomatoes, asparagus or fried mushrooms.