Eggs and wild rice in herbed phyllo cups
Eggs and Wild Rice in Herbed Phyllo Cups
- Ingredients Phyllo cups:
- Phyllo dough
- 1 Tablespoon fresh tarragon
- 1 Tablespoon fresh parsley
- 1 Tablespoon butter
- Ingredients for Filling:
- 1/4 cup onions, diced
- 6 eggs
- 1 Tablespoon half & half
- 1/4 cup wild rice
- 1 small tomato
- 1/2 cup Jack cheese
Thaw and handle phyllo according to the directions on the package. (We recommend Pepperidge Farmphyllo dough.) To prepare the phyllo cups, chop the herbs coarsely and combine them in a small bowl. Melt the butter and set it aside. Cut one sheet of phyllo into quarters. Take one quarter and spread with the melted butter, using a pastry brush or small paint brush. Sprinkle on some of the herb mixture, about one pinch between thumb and forefinger. Place another quarter of phyllo on the first, slightly askew, then spread with butter and herbs. Repeat the process with a third layer, and conclude with the fourth quarter sheet on top, buttered only. Insert the layered phyllo into a large muffin tin, pressing it down to fill out the cup but being careful not to tear the sheet. Repeat until four cups have been made. Bake at 350 degrees for 7 minutes or until lightly browned. The cups may be made a day in advance and stored in an airtight container.
Prepare wild rice according to package directions; set aside. Melt 1/2 Tablespoon of butter in a sauce pan and saute the onions until translucent; remove from heat. Beat eggs and half & half. Add to pan with onions, return to heat, and scramble until firm but moist. Add prepared wild rice; stir.
Dice the tomato and grate the cheese. To serve, fill one herb cup with one quarter of the egg and wild rice mixture. Garnish top with tomatoes, cheese, and a pinch of herbs. Bake at 375 degrees for 6 minutes or until cheese melts.
Tags: recipe, Eggs and wild rice in herbed phyllo cups, cooking, diy