Breakfast Cups

Name: Breakfast Cups
Total time: 35 min
Yield: 1 serving
Ingredients: 0.67 Phyllo pastry sheets; 0.33 egg wash; 0.33 tbsp olive oil; 1.67 egg; 0.67 tbsp roe; 40 mL milk; 0.33 tbsp truffle oil; Micro herbs to garnish micro herbs; Salt and pepper salt and pepper

35 min1 servings

Your daily targets

Per serving

Energy

315 kcal

Carbs

16 g

Fat

19 g

Protein

17 g

Ingredients

Phyllo pastry sheets
2 Phyllo pastry sheets (cut up into medium squares)
egg wash
Egg wash (1 egg)
olive oil
0.3 tbsp
egg
5 eggs (mixed)
roe
0.7 tbsp
milk
40 mL
truffle oil
0.3 tbsp
micro herbs
Micro herbs to garnish
salt and pepper
Salt and pepper

Instructions

1
Preheat the oven to 180° C.
2
Cut phyllo pastry into medium sized squares. Then brush pastry with egg wash.
3
Place two pastry sheets into a baking tray, then into the oven for 10 minutes until golden brown.
4
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.
5
Fill the phyllo cups with scrambled eggs, top up with a little roe or caviar and garnish with micro herbs and serve.