At the Dry Ridge Inn, breakfast is prepared with all of the senses in mind. Presentation as well as combination of colors and textures should enhance the diner’s experience of taste.
6 sheets Phyllo pastry 6 large eggs
3 Tbsp. butter, melted 4-6 tsp. chives, minced
6 tsp. grated Parmesan cheese salt and pepper to taste
Preheat oven to 350°. Grease six 2 1/2-inch muffin cups. Brush one sheet of phyllo with butter. Top with another sheet and brush with butter.
Cut pastry into six 4-inch squares. Stack three squares together, rotating so that corners overlap in an offset pattern. Press into prepared muffin cup. Repeat with remaining squares.
Sprinkle 1 teaspoon cheese into each phyllo-lined cup. Break one egg into each cup. Sprinkle chives over eggs. Season with salt and pepper if desired. Bake 15 to 20 minutes or until pastry is golden or the eggs are set.
Yield: 6 servings.