Ingredients
2 sheets Antoniou Fillo Pastry per egg
Salted butter, melted
Eggs
Sea salt flakes
Cracked pepper
Method
Before you begin this Fillo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 240 degrees Celsius, fan forced, for at least 10 minutes. This is a really important step, to ensure your pastry and eggs cook at the same speed.
Lay one sheet of Fillo Pastry on your bench and brush it liberally with salted butter. Lay another sheet of pastry on top to form a cross, and brush with butter. Pinch in the opposite corners of your pastry to form a nest. Transfer the nest to a buttered baking tray.
Using your fingers, press down the centre of the pastry to create a cavity for your egg. Crack your egg into the cavity. Bake in the oven for 8-10 minutes. Your egg should be slightly wobbly and your pastry golden. Allow to sit for 1-2 minutes (the egg will cook a little more during this process). Sprinkle with salt and pepper and enjoy!
Watch your egg carefully - you may need to adjust the oven temperature by 10-20 degrees lower, depending on your oven.
Feel free to top your egg with any sauces, condiments, cheeses, herbs and spices that you enjoy!
Learn how to make Baked Fillo Nest Eggs