Filo Egg Cups with Tomato Salsa
Chef: Sally Abé, courtesy of Great British Chefs. Handmade brunch with freshly made compliments – a delicious egg cup recipe to try at the weekends with your family with parma ham, spinach and topped with a fresh tomato salsa.
Quick Stats
Easy
8 Servings
15 minutes bake time
Filo Egg Cups with Tomato Salsa
Chef: Sally Abé, courtesy of Great British Chefs. Handmade brunch with freshly made compliments – a delicious egg cup recipe to try at the weekends with your family with parma ham, spinach and topped with a fresh tomato salsa.
Ingredients
- 1 packet Jus-Rol Filo Pastry
- 1 packet Jus-Rol Shortcrust Pastry
- 100 g butter, melted
- 8 Eggs
Fillings:
- 200 g spinach
- A knob of butter
- 3-4 slices Parma Ham
- 3 roasted peppers, from a jar, drained and patted dry
For the salsa:
- 3 Medium tomatoes, diced
- 1 shallot, finely diced
- 1 red chilli, finely chopped
- ½ bunch coriander, chopped
- Salt
Equipment required
- Pastry Brush
- Muffin Tin
Techniques Used
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How to Work with Filo Pastry
How to Work with Filo Pastry
- Thaw filo pastry in its wrapping and remove from the packaging when ready to use.
- Unfold sheets and lay them in a stack on a large piece of cling film.
- Cover stack with a second piece of cling film.
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How to Handle Filo Pastry
How to Handle Filo Pastry
- Thaw filo pastry in its wrapping and remove from the packaging when ready to use.
- Unfold sheets and lay them in a stack on a large piece of cling film.
- Cover stack with a second piece of cling film.
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How to Make Filo Pastry Tartlets
How to Make Filo Pastry Tartlets
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- Lay stack of filo sheets on work surface and using a sharp knife, cut stack into two equal strips down its length.
- Cut each strip into four equal squares as shown.
- You will end up with the stack cut into 8 equal squares.
- Keeping all other filo squares covered with cling film to prevent them drying out, lay one square onto work top and brush lightly with melted butter.
- Top with a second square, offset to allow corners to show.
- Brush lightly with butter.
- Repeat with further two squares so all corners are offset.
- Gently press the layered pastry into one of the forms of a muffin tin and repeat the process with remaining pastry. Bake at 190ºC (170ºC for fan assisted ) / 375ºF /Gas M. 5 for approx. 8 -10 mins until golden brown. Cool and store in an airtight container until required.
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Method
- Preheat the oven to 180°C/gas mark 4
- For the shortcrust cups: Roll out the pastry thinly and cut out 10cm squares. Gently press pasty squares into a deep muffin tin with the corners overhanging the rim slightly. Line with baking parchment and some baking beans, then place in the oven to blind bake for 10 minutes. Remove the parchment and beans, then return to the oven for another 10 minutes for the pastry to brown a little
- For the filo cups: Cut the filo pastry into 10cm squares. Brush each with some melted butter and layer 3 sheets on top of each other with the points facing in opposite directions to form a star. Gently press the filo stars into a deep muffin tin, and bake in the oven for 10 minutes to brown a little
- Add your chosen filling to the base of the cooked cups, then crack in an egg into each one. Bake for 4 – 6 minutes, until the egg white is cooked but the yolk is still runny
- For the salsa, mix together the tomatoes, shallot, chilli and coriander and season with salt. Serve on the side of the cooked basket
Optional fillings:
- Wilted spinach: Add a little of the butter to a frying pan and sweat down the spinach. Season with salt and pepper, then drain well on kitchen paper. Leave to cool, before spooning into the part-baked cups, make a well in the spinach before cracking in the egg
- Parma ham: Line the part-baked cups with a slice or two of Parma ham, so that it overhangs the pastry slightly, then crack in the egg
- Roasted peppers: Shred the drained peppers to create long strips, then use these to make a nest in the bottom of the part-baked cups for the eggs to sit
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