Individual phyllo cups filled with creamy scrambled eggs, sun-dried tomatoes, feta cheese, and fresh herbs. These elegant breakfast bites combine Mediterranean flavors in a crispy, portable format perfect for brunch entertaining.
Recipe Details
Ingredients
- 12 pieces mini phyllo pastry cups
- 8 large eggs
- 100g feta cheese, crumbled
- 60g sun-dried tomatoes, chopped
- 100g fresh spinach, chopped
- 60g kalamata olives, pitted and chopped
- 1 small (60g) red onion, finely diced
- 2 cloves garlic, minced
- 60ml heavy cream
- 30ml extra virgin olive oil
- 5ml dried oregano
- 15g fresh dill, chopped
- 15g fresh parsley, chopped
- from 1 lemon lemon zest
- 30g butter
- to taste salt
- to taste black pepper
- for garnish sweet paprika
Instructions
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Preheat oven to 180°C (350°F). Place 12 pieces mini phyllo pastry cups on a baking sheet and warm for 3-4 minutes until crispy. Set aside.
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Heat 30ml extra virgin olive oil in a large non-stick skillet over medium heat. Add 1 small (60g) red onion and cook for 2-3 minutes until softened.
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Add 2 cloves garlic and cook for 30 seconds until fragrant. Add 100g fresh spinach and cook until wilted, about 1 minute.
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Add 60g sun-dried tomatoes, 60g kalamata olives, and 5ml dried oregano. Cook for 1 minute more. Remove from heat.
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In a bowl, whisk 8 large eggs with 60ml heavy cream, to taste salt, and to taste black pepper until well combined.
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Return skillet to low heat and add 30g butter. Pour in egg mixture and gently scramble, stirring constantly with a spatula.
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When eggs are almost set but still creamy, fold in vegetable mixture, half the 100g feta cheese, 15g fresh dill, 15g fresh parsley, and from 1 lemon lemon zest.
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Remove from heat while eggs are still slightly underdone - they'll continue cooking from residual heat.
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Spoon warm egg mixture into phyllo cups. Top with remaining 100g feta cheese and sprinkle with for garnish sweet paprika.
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Serve immediately while phyllo cups are still crispy and eggs are warm.
Tips
Phyllo Handling: Store phyllo cups in airtight container to maintain crispness. Warm briefly in oven before filling to restore crispiness if needed.
Egg Technique: Cook scrambled eggs slowly over low heat for creamiest texture. Remove from heat while still slightly underdone as they continue cooking.
Make-Ahead Prep: Prepare vegetable mixture and feta the night before. Scramble eggs and assemble just before serving for best results.
Filling Variations: Try roasted red peppers, artichoke hearts, or capers for different Mediterranean flavors. Goat cheese can substitute for feta.
Size Control: Don't overfill cups or they may become soggy. A heaping tablespoon of filling per cup is perfect.
Serving Ideas: Perfect for brunch buffets, baby showers, or holiday entertaining. Arrange on a platter with fresh herbs for garnish.
Storage: Best served immediately, but filled cups can be kept warm in a low oven for up to 30 minutes if needed.