Breakfast Cups

Breakfast Cups

Recipe by Lorna Maseko from tasty.co

Breakfast 30 Mins.

Ingredients

3

3 servings

  • 2 Phyllo pastry sheets
  • 1 egg wash
  • 1 tablespoon olive oil
  • 5 eggs, mixed
  • 2 tablespoons roe, or caviar
  • ½ cup milk
  • 1 tablespoon truffle oil
  • micro herb, to garnish
  • salt and pepper

Instructions

  • Preheat the oven to 180° C.
  • Cut phyllo pastry into medium sized squares. Then brush pastry with egg wash.
  • Place two pastry sheets into a baking tray, then into the oven for 10 min until golden brown.
  • Crack 5 eggs into a bowl, add milk, chopped parsley, salt and pepper then whisk. Drizzle olive oil into a pan at low heat. Cook eggs until fluffy and scrambled then drizzle truffle oil and fold in.
  • Fill the phyllo cups with scrambled eggs, top up with a little roe or caviar and garnish with micro herbs and serve.

Nutritional Facts

Per 3 servings

  • Calories: 378
  • Carbohydrate: 17g
  • Fat: 24g
  • Fiber: 0g
  • Protein: 21g
  • Sugar: 3g

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