Recipes

Method

1. Preheat your oven to 180°C fan/200°C convection. Grease the insides of a mega-muffin tin with melted butter.

2. Cut the filo pastry into squares that are roughly the same length as the diameter of the holes of the mega-muffin cup – we did this by cutting a length of store-bought filo into thirds, then unrolling one third and cutting this length into quarters to make squares.

   

   

3. Layer nine squares of filo pastry on top of each other, brushing with a little melted butter in between each sheet, and rotating each sheet of filo slightly to create a fanned square that will fill the muffin cups neatly, like an edible muffin paper. Press the stack of filo pastry into one of the buttered muffin cups and repeat until all the cups are filled.

   

   

4. Take one piece of streaky bacon and lay it around the inside of each filo pastry cup.

5. Dollop a half tablespoon of tomato relish into the bottom of each cup.

   

   

6. Crack three of the Yallamundi Extra Large Organic Free Range Eggs into a large jug and add in the pouring cream. Whisk the eggs and cream together until completely combined, then pour the mixture into the filo cups, dividing it evenly between all 6.

   

   

7. Crack a whole egg into the top of each filo cup and season with cracked pepper.

   

   

8. Gently place the filled muffin tin into the centre of the oven and bake for 20-25 minutes, or until the filo pastry is golden and the eggy filling has puffed and is golden on top.

9. Remove from the oven and run a butter knife around the edge of each cup to loosen from the tin.

   

   

10. Lift out gently and serve hot or at room temperature.

    Note: Leftover egg and bacon cups can be kept in the fridge for up to four days.