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Phyllo Egg Cups with Ham and Cheese

Phyllo Egg Cups with Ham and Cheese
PREP TIME
20 min
COOK TIME
20 min
YIELDS
4 servings

Delightfully light phyllo pastry cups willed with Black Forest ham, Black Diamond Mozza Cheddar Shredded Cheese and green onions, baked to golden brown perfection.

Courtesy of Alison Kent

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Ingredients

8
sheet phyllo dough, thawed
cup (75 mL) butter, melted (approx.)
1
cup (250 mL) diced Black Forest ham
2
tsp (10 mL) Dijon mustard
1
cup (250 mL) Black Diamond Mozza Cheddar Shredded Cheese
8
eggs
2
green onions, thinly sliced
pinch pepper
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Directions

Step 1

Place one sheet of phyllo dough on a work surface, keeping remainder covered with a damp towel; brush with a bit of the butter. Top with another sheet of phyllo; brush with a bit more butter. Cut into six squares.

Step 2

Stack three of these squares, rotating each square slightly for the points to be slightly offset from each other; press into each of two greased muffin cups. Repeat with remaining phyllo and butter to make eight cups.

Step 3

In a small bowl, toss ham with mustard; divide among each cup. Sprinkle with half of the cheese. Crack an egg into each cup; top with remaining cheese and the green onions. Sprinkle with pepper.

Step 4

Bake in preheated 350°F (180°C) oven until eggs are set and pastry is golden brown, 16 to 20 minutes.

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My rating for Phyllo Egg Cups with Ham and Cheese
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