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Recipe: Eagle’s Nest

Ingredients:

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

Method:

  1. Preheat oven to 375°. Prepare 12, 8  ounce muffin tins with cooking spray.
  2. 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.  
  3. Layer Canadian bacon, cheese, spinach, optional crab meat in each, then crack an egg over the top. Season with salt and pepper.
  4. 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. 

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