Filo egg cups
Ingredients
- 30ml (2 tbsp) melted butter
- 4 sheets filo pastry
- 200g roasted vine tomatoes
- 150g roasted peppers
- 45ml (3 tbsp) chopped piquanté peppers
- 100g feta, crumbled
- 4 eggs
- sea salt and freshly ground black pepper, to taste
- fresh rocket, to serve
Instructions
1
Preheat the oven to 180°C and grease 4 ovenproof ramekins with butter.
2
Cut the filo sheets in half. Line the ramekins with two pieces of overlapping pastry and brush with butter.
3
Add some of the roasted tomatoes, roasted peppers, piquanté peppersand feta. Crack an egg into each cup and season.
4
Bake until the egg is cooked and the pastry crisp, 8 - 12 minutes.
5
Remove from the oven and serve with plenty of fresh rocket.
