Baked eggs in a crispy basket

AUTHOR
Billie Wagner
DIFFICULTY
easy
RATING
4 4
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 12
  • 75 g Sweet peas
  • 200 g cooked ham
  • 7-10 Tbsp sliced
  • 5-6 Stem(s) Thyme
  • 1 TABLESPOON Olive oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 75 g Butter
  • 1 package (250 g; 10 sheets) Strudel dough sheets (filo or yufka dough; refrigerator shelf)
  • 12 Eggs (Gr. M)

Directions

  1. 1

    Clean, wash and cut the sugar snap peas into fine strips. Cut the ham into fine strips. Wash the thyme and remove the leaves.

  2. 2

    Heat the oil in a pan. Fry the ham strips in it until crispy. Fry the thyme briefly. Remove both. Swirl the sugar snap peas in the hot frying fat for about 1 minute. Season with salt and pepper.

  3. 3

    Melt the butter. Grease the hollows of a muffin tray (for 12 pieces) with some butter. Remove 4 pastry sheets from the package and cut them into 9 squares (each 10 x 10 cm) (use the remaining pastry for other purposes).

  4. 4

    Brush each dough square with a little butter and place 3 dough squares on top of each other in a trough. Mix the ham and mangetouts. Put 2 tbsp. aside for sprinkling, distribute the rest into the baskets.

  5. 5

    Slide 1 egg into each basket. Season with salt and pepper. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 12-15 minutes until the egg has set and the dough is brown.

  6. 6

    Remove the basket, let it cool down a little and remove it from the mould. Sprinkle with the rest of the ham mixture. Serve with a green salad. Drink tip: cool wine spritzer.

Nutrition Facts

KCAL
230 kcal
CARBS
13 g
FATS
13 g
PROTEINS
13 g