Makes 12 servings
We are lucky to have local, farm-fresh duck eggs to showcase in our Eagle’s Nests. These are really pretty, quite tasty, and they’re great fare to make ahead for brunch.
3 sheets phyllo dough cut into 4” by 4” squares
¼ cup melted butter
12 slices Canadian Bacon
12 (1 x 1 x 1/16” thick) pieces Gruyere or Swiss cheese (grated if you prefer)
1 cup fresh baby spinach leaves, lightly flashed to reduce toughness
12 eggs
¼ pound crab meat, divided into 12 equal portions (optional)
- Preheat oven to 375ºF. Grease large muffin tins with non-stick cooking spray. (We use the size that measures 3” across the top, 2 ¼” across the bottom, and hold 3 ounces of liquid. This wider size works better to layer and hold all the ingredients.)
- Place one 4 x 4 phyllo square in each muffin tin, allowing the edges of the phyllo to overlap the edges of the pan.
- Brush lightly with melted butter. Repeat until each cup has three layers of phyllo.
- Layer cheese, Canadian bacon, spinach, and crab if you are using. Crack an egg over the top (the eggs can also be lighten beaten if preferred).
- Bake for 10-15 minutes until the egg is cooked. Let stand on counter for a few minutes before removing nest from tin.
- Serve with roasted sweet or red potatoes.
Source: La Cucina Anna Maria