<<< Cassoulet, for two (sort of)

>>> Looking for great coffee? Try Papua New Guinea beans.

Baked Eggs in Phyllo Cups; letters

by
Eggs in Filo

I’ve been playing with phyllo again.

Actually, I’ve been making some of my own recipes. One can’t be creative at every meal.

After nems and samosas and a phyllo pie I still had 2 sheets left… not really enough to do anything interesting.

Still, I hate to throw it out.

These baked egg cups were perfect for using up the last 2 sheets.

You can’t see it, but there is bacon and cheese under the eggs for a little umami surprise.

Click here to Pin Baked Eggs in Phyllo Cups

Print

Baked Eggs in Phyllo Cups

Baked Eggs
Print Recipe

I baked mine for 16 minutes – add 1 minute more or less to get the eggs the way you like them.

  • Author: Kate
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: First Courses

Ingredients

Scale
  • 2 sheets phyllo dough
  • 2 eggs
  • 2 tsp Dijon-style mustard
  • 2 tbs shredded cheese
  • 1 slice bacon, chopped, fried
  • olive oil

Instructions

  • Lightly oil 2 ramekins, 2 1/2 – 3″ (6 – 7cm) and place on a baking sheet.
  • Lay out 1 sheet of phyllo and brush all over with oil.
  • Cut it into 6 or 8 squares, depending on size of the sheet
  • Put the phyllo into the ramekin, 1 sheet at a time. 
  • Smooth out the bottom a bit so it kind of lines the ramekin, leaving the 4 corners to hang over the edge. 
  • Add another sheet at a 1/4 turn, so the points do not line up. 
  • Continue with remaining squares.
  • Repeat with other sheet and ramekin.
  • Divide and put the bacon into each ramekin.
  • Top with mustard, then cheese.
  • Add an egg to each ramekin.
  • Bake at 350F (180C) for 15 – 16 minutes, until nicely browned.
  • When done remove from oven and serve.

Notes

The cut squares of phyllo should be large enough to come up the sides of the ramekin and drape over a bit. How many squares you cut will depend on the size of the sheet. No need to be too careful – it’s freeform.

Nutrition

  • Serving Size: 1/2 recipe
  • Calories: 262
  • Sugar: 0.4 g
  • Sodium: 467.1 mg
  • Fat: 17.9 g
  • Saturated Fat: 6.4 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 10.9 g
  • Fiber: 0.4 g
  • Protein: 12.3 g
  • Cholesterol: 207.6 mg
Baked Eggs in Phyllo cups

I’ve been cleaning…. which means my mind has been meandering done memory lane.

I found a letter in one of the old cook books I inherited from my aunt.

Does anyone write letters anymore? Would they be delivered if one mailed them?

I grew up in a small town in the Midwest. It was not big enough to have a school. We were surrounded by other small towns, although most were slightly bigger, and did have schools.

Due to local rules, however, all of these small towns were a long-distance phone call away from the other small towns. (Think roaming charges….)

Long-distance calls were expensive and none of the parents allowed them frequently, if at all.

Add to this the strange phenomenon that dictated it was not cool to date someone from your own school.  The distance of the school of your date was directly proportional to the coolness of your date.

We wrote letters.

I dated a really cool guy (35 miles) all through my senior year of high school. I never spoke to him on the phone. 

He wrote to me every Monday  making our plans for the following weekend. I got the letter on Tuesday. I immediately wrote back, mailing it on Wednesday, confirming or changing the plans. He received it on Thursday. If needed there was still time for him to get a letter to me by Friday.

We were not unique. Every one of my friends (who dated cool people) went through the same process. Study hall in my high school was filled with kids writing letters to their boy / girl friends.

Just to be clear – these were letters, not notes. Anything less than a full page showed a lack of interest possibly leading to a break-up. A full 2 pages indicated a very serious relationship. Proper spelling and grammar were the standard.

This would be as strange to a modern teen as text and tweets would have been to us.

However…. The letters I wrote to my boyfriends are not permanently stored on a computer somewhere to be uncovered for an embarrassing moment.

6 thoughts on “Baked Eggs in Phyllo Cups; letters”

  1. I try to do a morning live stream bible study at 8am eastern time, Monday through Friday. I take copious notes, all in longhand and I use a Pilot Prera calligraphy nib fountain pen. It is pure joy to write with which is part of the reason I take so many notes 🙂 There’s very little writing done anymore and that’s such a shame. I don’t think I’ve written but a couple letters myself in the last five or six years now. I wrote consistently when my aunt was still living. She was in Scotland and was a super writer. I miss that.

    I love these little egg cups! Happy coincidence, I happen to have phyllo in the freezer! Definitely have to make this one.

    • I used to write to my mother and aunt after we moved here. Sadly, no one left to write to any longer – at least no one that would appreciate it, be able to read it, and write back lol
      Reminds me – I need to find my fountain pen.., wonder if I still have ink.

  2. A few years ago, I was having trouble writing my name … signing multiple documents … so I determined to regain some ability to write a little better. I got my fountain pen to work again. I worked by copying pages out of books a few times. Now, I write my grandkids actual letters. Tell them stories about their dad or us or some relative I think they should know. Some times they even write a letter back, not always and that’s ok.
    Love the egg cups.

    • How great to write the stories for you grandkids !. About the only thing I write now is my shopping list…. and that’s not always legible. My signature surely is not.

Comments are closed.