Saturday means brunch, and today I made a cheesy, smokey, eggy offering for a boozy brunch with friends. Inspired by my recent introduction to storebought filo dough with my Filo Dough Potato and Pea Samosas, I used some of the leftover sheets of dough to make these smoked cheese and chipotle Tabasco egg cups. I used the basic idea from this recipe from How to be the Hero of Your Own Kitchen as a starting point, but went way off script based on what I had lying around and what sounded good in the moment.
Prep time: 20 minutes
Cook time: 15 minutes
Makes: 24 mini egg cups
- 4 sheets of filo pastry
- 11 eggs
- 100g shredded apple smoked Gruyere (or your cheese of choice)
- Tabasco chipotle pepper sauce
- 1/2 stick (4 tbsp) melted light butter
- Preheat the oven to 200°C/400°F.
- Brush your muffin tin with melted butter.
- Brush a sheet of filo dough with butter, then place another sheet on top. Cut the resulting double sheet into muffin-cup sized squares.
- Gently press each filo piece into the muffin tin and brush with melted butter. If the filo tears, use a little extra to patch up the cups.
- Put some shredded cheese in each cup – the amount is to your taste. I ended up with some cheese left over. Once all the cups have some cheese, place the whole muffin tin in the oven for 2-3 minutes to let the cheese melt a bit. This way it takes up less room and forms a base for the egg.
- Once the cheese has melted a little (as you can see, mine wasn’t very melty), dash a bit of Tabasco in each cup.
- Carefully crack an egg, placing the white in one filo cup, the yolk in another. Continue until each muffin mold is filled with either white or yolk. (If you’re using a full-sized muffin tin, use one egg per cup.)
- Bake for 10-15 minutes, keeping a close eye on the eggs so they don’t overcook.
- Optional: Garnish with your favorite green herb of choice for extra prettiness!
Despite the wasteland of cracked eggs and leftover cheese, you’ll find that these are really easy, don’t take much time, and at the end you have a smoky breakfast reward.
These are definitely on my list to make again, though next time I think I’ll use a full-sized muffin tin so I can do one whole egg per cup. I’d probably also to thicker layers of filo (maybe four sheets stuck together with butter instead of two?) and blind bake them before anything goes into the cups so they’re nice and crispy on the bottom. I also knew there would be vegetarians at the brunch I was bringing these to so I resisted the urge to add ham or bacon, but oh man, would they be good with either!
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