Ingredients
Makes 8
6 sheets Antoniou Fillo Pastry
50g butter, melted
Muffin pan
Scrambled eggs
Method
Before you begin this Filo Pastry recipe, take your fresh Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 190 degrees Celsius.
Brush the butter liberally over the muffin tin.
Lay out the Filo Pastry on a clean bench with the longer edge of the Pastry facing you. Cut in half and then proceed to cut each half into 4 even quarters.
Lay 6 pieces of Fillo on top of each other, to form a star shape, buttering each piece. Transfer to the muffin tin and press in. Repeat with remaining Fillo Pastry.
Cook in the oven for 10 minutes or until golden and crispy.
Fill each fillo cup with scrambled eggs.
Other breakfast/brunch suggestions: scrambled eggs and smoked salmon, scrambled eggs with pesto and roast tomatoes.
