Makes 12 Servings
- 3 sheets phyllo dough, cut into 12, 4×4” squares. (Phyllo comes in 14 x 18 inch sheets) (keep wrapped in plastic until ready to use as phyllo dries out quickly.)
- 8 ounces melted European unsalted butter
- 12 slices Canadian bacon
- 4 ounces Gruyère or Swiss cheese, cut into 12, 1×1” slices
- 1 cup fresh baby spinach leaves
- ¼ lb crab meat (optional)
- 12 eggs
- Roasted sweet or red potatoes (optional)
- Finely ground sea salt and pepper, to taste
- Preheat oven to 375°. Prepare 12, 8 ounce muffin tins with cooking spray.
- Place one phyllo square in each muffin tin; brush lightly with butter. Repeat, staggering phyllo to form a flower, until each cup has 3 layers.
- Layer Canadian bacon, cheese, spinach, optional crab meat in each, then crack an egg over the top. Season with salt and pepper.
- Bake for 10 – 15 minutes, until the egg is almost set. Let stand for 2-3 minutes to allow egg to finish baking. Score with a knife and removing nest from tins. Serve egg side up with a side of potatoes.
We are lucky to be able to showcase local farm-fresh duck eggs in our Eagle’s Nests. They are larger than chicken eggs, have a more pronounced taste and have snow-colored whites.