Wow, it’s been a busy summer so far, with shooting, teaching and running a workshop keeping me hopping…. which is why it’s been a while since my last post. In fact, Linsey and I created this dish as a demonstration of food photography for my summer workshop.
It’s actually a delightfully easy yet elegant brunch item. The egg is baked in the phyllo at the same time as the tomatoes and asparagus are baking. It’s sort of an upscale egg in the hole. The asparagus spears are great for dipping into the egg yolk as well.
Before you get started with the eggs, slice some tomatoes in halves, drizzle with olive oil and sprinkle with chopped herbs and coarse salt. Put them in the oven at 350º and cook until they’re almost dried (they should be ready about the same time as the eggs). Wrap the asparagus spears in prosciutto and spread them out on a baking dish. They take about 15-20 minutes to cook, so they can go in as you pull out the phyllo for the eggs.
Here’s the recipe for the eggs:
Egg in Phyllo
- 1 package
- 1/2 stick
- 1 oz
grated parmesan cheese
- salt & pepper to taste
- With a pastry brush, coat a muffin tin with melted butter (a silicone muffin mould works very well!). Cut the phyllo into 6 inch squares. Lightly brush each layer of phyllo with butter and press it into the muffin mould. Build up 5-6 layers in four of the muffin moulds.
- Bake in a 350º oven until the phyllo just starts to brown (around 10-15 minutes). Remove from the oven. Crack one egg into a small cup, and gently pour it into the phyllo cup. Repeat for the other eggs. Return to the oven and bake until the white of the egg is firm, but the yolk is still a bit soft (let your finger tip guide you).
- Gently remove the egg and phyllo from the mould and serve topped with grated parmisan.