Scrambled Eggs and Bacon in Kataifi-Parmesan Nests
Ingredients
- Ingredients
- 100 grams Shredded filo dough (There are in Greek shops)
- 250 grams Cherry tomatoes
- 75 grams melted butter
- 0.333 cup freshly grated Parmesan
- 2 slices diced Bacon
- 6 eggs
- 0.333 cup Whipped cream
- salt
- peppers
- 45 grams butter (for sautéing)
- Basil (for serving)
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Line 6 tartlet pans or ramekins with parchment paper.
Place 1 1/2 tablespoons of the melted butter in a baking dish. Rinse and halve the tomatoes, place in the baking dish and bake 20 minutes. Place the Kataifi dough in a bowl, add the Parmesan cheese and mix gently with your fingers. Place in the tartlet pans and bake until golden brown and crisp, 20-25 minutes. Meanwhile, cook the bacon in a dry skillet until crispy. Whip the cream until stiff.
Break the eggs and beat with the remaining melted butter until fluffy, fold in the cream, season with salt and pepper. Heat the remaining butter in a nonstick skillet over low heat, add the eggs and cook, stirring occasionally, until the mixture is thick and set. Remove the Kataifi from the oven, fill with bacon and scrambled eggs and serve garnished with tomato and basil.
