Scrambled eggs over crispy filo pastry with roasted tomatoes and shallots
Bruno Albouze · ♥ 2.5K likes · 62.9K views · 3 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 sheets phyllo dough sheets
Stack a couple of greased phyllo sheets, fold and cut into strips, and form a wheel.
Season with olive oil and salt and bake at 375F (190C) for about 30 minutes until golden brown.
- olive oil
- salt
- Parmigiano Reggiano
- butter
Slowly cook shallots, crushed garlic and fresh thyme in butter, olive oil and salt for about 20 minutes.
- shallots
- crushed garlic
- fresh thyme
- tomatoes
Add the tomatoes and cook an additional 10 minutes on both sides; the whole thing can instead be roasted in the oven.
Slow-cooked shallots and tomatoes
- whole eggs
- butter
Put the eggs in a cool pan with a couple of chunks of butter, then turn the heat to medium.
Scrambling the eggs slowly
Cook the eggs slowly for a creamier result; if they cook too fast, take off the heat and return. About 5 minutes to the right texture.
- creme fraiche or heavy cream
- salt and pepper
Add a dash of creme fraiche or heavy cream and season with salt and pepper to taste.