I took a short soul vacation over the weekend, but returned Sunday evening. Breathe in, breathe out. While I missed a couple of days of cooking and writing I ate some good food. I also ate some bad food, but I will skip that part altogether. The important thing is that I needed a break and I got one. Last night it was back to the kitchen. Because I was gone over the weekend I did not do any meal planning, prepping, or even shopping. I threw together a quick dinner of cheesy eggs in phyllo cups. They were good.
Having a well-stocked pantry and refrigerator is very important. My parents instilled that in me. It makes cooking or baking so much easier if the basics, or the staples, are in place. In my house I try to keep dry goods in place: flour, sugar, baking soda, salt. I try to keep eggs and dairy at all times, partly because I love cheese. Additionally, I try to keep herbs and spices, oils and flavorings on hand. As luck would have it I still had some phyllo dough.
This was one of the few times I did not spend hours or even minutes pouring over recipes. I knew what I had in the house to use, including a package of link sausage in the freezer. That came out and thawed quickly. The cheesy eggs in phyllo cups came together in a few minutes and baked in a few more. It was a simple weeknight dinner.
Personally, it was a victory on many levels. It was easy and quick and I didn’t have to do any grocery shopping. I was able to pull off one more meal that would qualify as brunch food. In fact, the cheesy eggs in phyllo cups would be a wonderful Easter brunch addition. Lastly, the dirty dishes from the prep were minimal. I used one small frying pan for the sausage, a measuring spoon for cheese, and a muffin pan.
There was a moment of slight concern as I was plating the Cheesy Eggs in Phyllo Cups. Daughter Number Three was probably not going to like this. To my surprise everyone liked them. D3 didn’t eat her yolk, which was no surprise. Otherwise it went over well. The biggest feedback I received was that they could use more cheese. Of course I think most things could use more cheese.
My soul is still singing from the weekend. The family is fed and dishes are done. March is coming to a close and April is just around the corner. The food adventure will continue in a new month of holidays and happenings. I look forward to sharing more orts and morsels with you!
Cheesy Egg Phyllo Cups
- 4 sheets Phyllo Dough (thawed)
- ¼ – ½ cup oil or butter (for brushing)
- 6 eggs
- 6 tablespoons Ricotta cheese
- 1 ½ teaspoons dried herbs
- Parmesan cheese (grated)
- Salt and pepper to taste
- Using a pastry brush, oil a 6 muffin pan. Brush each cup thoroughly as well as the top of the pan. If you only have a 12, do every other for this recipe. Preheat oven to 375 degrees.
- Separate 4 sheets of phyllo dough. Refrigerate the rest. Ensure that it is well wrapped so it does not dry out. Using a pizza cutter or sharp knife divide the four sheets into 6 equal rectangles. Cover 3 of the sheets with a piece of waxed paper and a damp paper towel to prevent drying out.
- Place one rectangle of phyllo in each of the six greased muffin cups. Lightly brush phyllo with oil or butter. Make sure to brush the top part, as well. Repeat with the remaining 3 pieces of phyllo until each muffin cup contains 4 buttered or oiled pieces. Alternate the direction of the phyllo as you place the layers in the cups so it forms a shell that overlaps the top of the muffin cup.
- Place ½ – 1 tablespoon of Ricotta in the bottom of each muffin cup. Season with salt and pepper. Break 1 whole egg into each muffin cup. Top with about ¼ teaspoon of dry herbs. Sprinkle tops with grated Parmesan cheese and a bit more pepper.
- Bake for 15 – 20 minutes until whites are done and yolks are slightly set.
- Remove from oven to a wire rack for about 5 minutes. Using an offset spatula remove gently from the muffin pan.
Cook longer if you like your yolks to be firm or cook less if you prefer a less set yolk.