French🥚 Egg & tofu

Scrambled Eggs with Crispy Filo Pastry, Roasted Tomatoes and Shallots

Name: Scrambled Eggs with Crispy Filo Pastry, Roasted Tomatoes and Shallots
Total time: 1 h 10 min
Cuisine: French
Ingredients: a couple filo pastry sheets; ~3-4 tbsp olive oil; ~½ tsp salt; ~2-3 shallots; ~2 cloves garlic; ~3-4 sprigs fresh thyme; ~2-3 tomatoes; ~2-3 tbsp butter; ~4-5 eggs; a dash crème fraîche or heavy cream; ~¼ tsp pepper

⏱ 70 min

Creamy scrambled eggs served over crispy filo pastry with roasted tomatoes and shallots, an elegant alternative to classic buttered toast.

High-protein

Adapted from a video by Bruno Albouze

Scrambled Eggs – Bruno Albouze

Watch on YouTube

Ingredients

filo pastry sheetsgreaseda couple
olive oil~3-4 tbspest.
salt~½ tspest.
shallots~2-3est.
garliccrushed~2 clovesest.
fresh thyme~3-4 sprigsest.
tomatoes~2-3est.
butterchunks~2-3 tbspest.
eggswhole~4-5est.
crème fraîche or heavy creama dash

Steps

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1
Prepare the filo pastry: grease a couple of filo sheets, fold and cut them into strips, then shape into a wheel. Season with olive oil and salt.
2
Bake the filo wheel in a preheated 375°F (190°C) oven for about 30 minutes until golden brown.
3
Flip the baked filo and create pan-seared marks on the other side.
4
Meanwhile, slowly cook the shallots, crushed garlic, and fresh thyme in butter, olive oil, and salt for about 20 minutes.
5
Add the tomatoes and cook for an additional 10 minutes on both sides.
6
Make the scrambled eggs: start cooking whole eggs in a cool pan with chunks of butter over medium heat, cooking slowly for a creamy texture. This should take about 5 minutes to reach the perfect consistency.
7
Finish with a dash of crème fraîche or heavy cream, then season with salt and pepper to taste.
8
Plate the scrambled eggs over the crispy filo pastry and serve with the roasted tomatoes and shallots.

Scrambled Eggs with Crispy Filo Pastry, Roasted Tomatoes and Shallots

Ingredients

Steps

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