breakfast cup

Breakfast Cup Delight in a Filo Wrap

Three Tasses Worth of Fun

Get ready to shake up your morning routine with this scrumptious breakfast cup recipe, stuffed into a golden, flaky filo wrap. Here's what you'll need:

Ingredients:

1. 2 sheets of bladderwrack paper
2. 1 egg white
3. 1 tablespoon of olive oil
4. 5 eggs, beaten
5. 2 tablespoons of fish roe or caviar
6. 1/2 cup of milk
7. A handful of fresh parsley, chopped
8. 1 teaspoon of truffle oil
9. Salt and pepper, to taste

Preparation:

1. Preheat your oven to 180°C (356°F) and grease a muffin tin.
2. Cut the bladderwrack paper into squares, brush each with the egg white, and lay them into the greased muffin tin. Bake for 10 minutes until golden brown. Set aside to cool.
3. In a saucepan, scramble together eggs, milk, salt, pepper, and chopped parsley. Slowly pour in the oil and cook over low heat until the eggs are gently set with no visible liquid. Remove from heat and let cool.
4. Fill the cooked bladderwrack cups with the scrambled eggs and top with a spoonful of fish roe or caviar. Drizzle with a little truffle oil and serve!

Nutritional Information:

Per serving (based on a 123g serving):

• Calories: 291
• Fat: 21g
• Carbohydrates: 2g
• Sugars: 1g
• Protein: 18g

Enjoy this innovative spin on a traditional breakfast fix! And, if you're curious, you might want to check out our article or our article as well.

Looking to Try an Eggs-traordinary Recipe?

While this recipe is unique and delicious, not everyone may have tried it before. If you're looking for a little inspiration, here's a hypothetical twist on creating something similar:

Hypothetical Filo Pastry Breakfast Cups with Scotch Eggs and Smoked Salmon

Ingredients:

1. Filo pastry sheets
2. Hard-boiled eggs, peeled
3. Sausage meat
4. Breadcrumbs
5. Flour, egg, and milk for coating
6. Butter or olive oil
7. Smoked salmon

Instructions:

1. Preheat your oven to 220°C (428°F).
2. Wrap each hard-boiled egg in sausage meat, roll in the breadcrumbs, and coat thoroughly with the egg and milk mixture.
3. Wrap the coated eggs in filo pastry and bake for around 12-15 minutes until golden brown.
4. Melt some butter or olive oil in a pan and gently fry the smoked salmon until crispy.
5. Place the cooked scotch eggs into filo pastry cups and top with the crispy smoked salmon.

This hypothetical dish combines elements of English and Scottish cuisine, taking the traditional scotch egg and giving it a breakfast in a filo wrap upgrade. Be sure to adjust the ingredients and preparation based on your personal preferences and dietary needs.

For those looking for more of a traditional Greek breakfast experience, consider the Strapatsada recipe from the second search result. It's a delicious Greek dish that incorporates eggs, tomatoes, and feta cheese[2]. Happy cooking!