Skip to Content

Ham and Parmesan Scrambled Egg Phyllo Cups

Ham and Parmesan Scrambled Egg Phyllo Cups

I was in a brunch mood again this morning and procrastinating on my school work as usual, so in the spirit of  both avoidance and good taste, I set out a challenge to make something out of things already on hand in my fridge.

A few sheets of phyllo were left over from that curry chicken dish a few days ago and we had some good black forest ham on hand as well, which gave me the idea for the egg cups but I was in the mood for some of my great roasted tomato jam as a side condiment for them. Not having any fresh tomatoes in the house at all, which in itself is weird, I settled for some rehydrated sundried tomatoes to make a quick version of the intensely flavored jam and threw together a simple olive and parmesan tapinade too. The tomato jam also got treated to the last waning sprigs of sage from my backdoor herb garden. The scrambled eggs were enriched with a splash of cream and some freshly grated parmesan cheese which I also used to garnish the dish at the end. All these great flavors came together for what, in the end, was a very satisfying brunch without the necessity of an early morning trip to the supermarket! What could be better on a relaxing Sunday morning?

Serves 4

4 large sheets of phyllo pastry
3 tbsp melted butter

Brush the butter between the individual layers of phyllo pastry, stacking all four together. Cut the stack into 4 rectangles and fit into the bottom of 4 large greased ramekins.

8-12 slices of thinly sliced ham

Place the ham in the bottom and around the sides of the phyllo lined ramekins.

For the scrambled eggs:

4 eggs
1/4 cup heavy cream
salt and pepper to season
4 tbsp freshly grated parmesan cheese
1 tsp finely minced garlic

Whisk all together well and pour into the ramekins.

Bake at 375 degrees F for about 25 minutes or until the eggs are set.

Sundried Tomato Jam

1/2 cup chopped sundried tomatoes
1 tbsp olive oil
1 cup water
1 clove minced garlic
salt and pepper to season
2 tbsp chopped sage ( or another fresh herb)

Lightly saute the garlic in the olive oil before adding the other ingredients and simmer gently intil the tomaotes reach a jam-like consistency.

Parmesan Olive Tapinade

1/2 cup chopped kalamata olives
2 tbsp freshly grated parmesan
1/2 tsp frsh ground black pepper
2 tbsp extra virgin oilive oil

Mix all ingredients together until well blended.

Cream Cheese Stuffed French Toast with Blueberry Sauce shown with bacon and orange slices on a white plate
← Previous
Cream Cheese Stuffed French Toast with Blueberry Sauce
Pear Almond Cake title text
Next →
Pear Almond Cake with Creme Anglaise

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Federica

Sunday 15th of November 2009

davvero una bellissima foto e una gustosa ricetta!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

shares

Sharing is Caring

Help spread the word. You're awesome for doing it!