Egg Filo Tartlet

Name: Egg Filo Tartlet
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 collar Spring onions; 8 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Butter; 3 leaves (25 g each) Filo pastry (31 x 30 cm); 1 TABLESPOON Oil; 100 g raw ham (e.g. cottage ham); 7-10 Tbsp Grease

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

1 collar Spring onions
8 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Butter
3 leaves (25 g each) Filo pastry (31 x 30 cm)
1 TABLESPOON Oil
100 g raw ham (e.g. cottage ham)
7-10 Tbsp Grease

Directions

1
Wash and clean the spring onions and cut them into thin rings. Whisk eggs and season with salt and pepper. Melt butter. Brush dough with melted butter and cut into quarters. Put 3 squares diagonally on top of each other.
2
Pour the dough into the greased recesses of a muffin tray (6 recesses) and press down slightly. Heat the oil in a coated pan. Fry the ham for 2-3 minutes. Add eggs and half of the spring onions.
3
Allow the eggs to set slightly, pushing them together slightly with the spatula. Pour egg mixture into the moulds and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes.
4
If the edges of the dough become too dark, slide a baking tray into the top shelf of the oven. Sprinkle the remaining spring onions on the tartlets and serve.