How to make
Ingredients
- 4 sheetsFrozen PC®Phyllo Pastry, thawed
- 2 tbsp (25 mL)Butter, melted
- 4Large eggs
- 1/4 tsp (1 mL)Black pepper
- Pinch (0.5 mL)Salt
- 1/4 cup (50 mL)Shredded PC®Black Label le Gruyére Aop Antique Hard Ripened Cheese Aged 12 Months
- 3 tbsp (45 mL)PC®Black Label Mushroom & Black Truffle Condiment
- 1 tbsp (15 mL)Chopped fresh chives
How to make
- Step 1Preheat oven to 425°F (220°C).
- Step 2Place 1 phyllo sheet on work surface with long edge facing you; cover remaining phyllo with damp towel to prevent drying out. Brush sheet lightly with some of the melted butter. Push and gather edges in toward centre to form 4-inch (10 cm) wide x 1-inch (2.5 cm) tall nest, keeping centre flat. Transfer to parchment paper-lined baking sheet. Repeat with remaining phyllo and melted butter. Add to baking sheet.
- Step 3Crack 1 egg into centre of each nest. Sprinkle with pepper and salt. Leaving yolks uncovered, top egg whites with cheese and pesto, dividing evenly.
- Step 4Bake until whites are set but yolks are still runny, 6 to 8 minutes. Let stand 2 minutes. Sprinkle with chives.
