I have a great respect for eggs, no only they are an amazing source of proteins and nutrients but they are one of the most simple, delicious and versatile foods on earth, bless them chickens!
Weekend breakfasts are the perfect chance eat slowly, relax and make plans for the day ahead… whilst still in bed!
I am never too tired to get up and conjure up something quick and indulgent. I treat breakfast as I treat any other meal: it has to have something sweet, usually fruit and yoghurt, tea, eggs -mandatory- and a treat, could be a piece of toast with jam or even leftovers of some dessert, and why not? We all work hard all week and usually spend a lot of time doing things for others, so take the time to indulge.
To make this beautiful baskets of joy you will need:
- 1 sheet of filo pastry for each cup
- 1 egg per serving
- ¼ red bell pepper chopped
- 1 tbsp finely chopped cheddar or any strong cheese
- 1 tsp fresh oregano finely chopped
- 1 dollop of crème fraîche
- melted butter
- salt & pepper
For an extra kick add some Tabasco sauce.
Cut the filo pastry in quarters.
Preheat the oven at 200°C
Place each filo piece and gnelty press it against the mould and brush with butter, continue building the layers.
You can place them “unevenly ” so each layer sticks out from the mould forming the basket.
In a bowl mix the egg with the bell pepper, cheese, oregano, salt and pepper.
Be careful not to overcook the eggs.
Remove from the oven and unmould.
Garnish with a dollop of crème fraîche, oregano leaves and some drops of Tabasco sauce.
Here’s a link to an interesting NPR egg-related article by Anders kelto: “Farm Fresh? Natural? Eggs Not Always What They’re Cracked Up To Be”.