Eagle’s Nests

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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)

 

 

  1. 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.)
  2. Place one 4 x 4 phyllo square in each muffin tin, allowing the edges of the phyllo to overlap the edges of the pan.
  3. Brush lightly with melted butter.  Repeat until each cup has three layers of phyllo.
  4. 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).
  5. Bake for 10-15 minutes until the egg is cooked.  Let stand on counter for a few minutes before removing nest from tin.
  6. Serve with roasted sweet or red potatoes.

 

Source: La Cucina Anna Maria

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