This recipe was featured in: foodé couture
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Makes 15 phyllo cups
1 pack of Athens Mini Fillo Shells (contains 15 shells), thawed at room temperature or slightly warmed up in the oven as per the directions on the box
1 spring onion stem, white and the green parts chopped
3-4 asparagus stems, trimmed and sliced diagonally into 1 inch pieces
1 tbsp butter
2 jumbo eggs (3 if using large or extra large)
4 tbsp whole milk, cream or half ‘n’ half
salt
freshly ground black pepper
chives, cut into about 2 inch pieces (for garnishing)
paprika (for garnishing)
Heat a medium non-stick frying pan or skillet over medium-high heat. Add the onion and asparagus and sauté for about 3-4 mins. Season with salt and black pepper.
In the mean time, in a prep bowl, whisk together the eggs, milk, salt, and pepper. Pour the eggs mixture into the pan with the spring onions and asparagus and cook them over medium low heat, folding them over continuously with a spatula, until the desired doneness. Take off the heat and check for seasonings.
Spoon sufficient amount of scrambled eggs mixture into the phyllo shells and garnish with a couple of chives. Sprinkle paprika for some added color and flavor and serve immediately or at room temperature.
