Scrambled eggs with tomatoes, spinach and maple pancetta
Ingredients
4 sheets phyllo pastry
1⁄4 cup melted butter
8 eggs
1⁄4 cup light cream or milk
1⁄2 cup grated gruyere cheese
16 cherry tomatoes on the vine
4 fresh thyme springs, chopped
3 tablespoons extra-virgin olive oil
8 slices pancetta
2 tablespoons maple syrup
2 cups fresh baby spinach
Sea salt and cracked black pepper to taste
Preparation
Preheat oven to 375°F. To make phyllo cups, lay one sheet of phyllo on a clean flat surface and brush with melted butter. Lay another sheet of phyllo on top of the first and brush again with melted butter. Using a pastry cutter or sharp knife, cut into 8 large squares. Layer 2 squares on top of each other at different angles. Push into large muffin tin to create cup shape. Repeat with remaining phyllo squares to make a total of 4 cup shapes. Bakes 5-7 minutes or until golden at tips. Set aside to cool. These may be stored up to 1 week in an airtight container.
Increase oven to 400°F. In a medium bowl, combine tomatoes, 2 tablespoons olive oil, sea salt and cracked black pepper. Spread in an even layer on a parchment lined baking sheet and sprinkle with thyme. Bake 8-10 minutes. Set aside to cool.
For pancetta on a grill pan over medium-high heat 1 minute each side. Brush with maple syrup and fry 30 seconds more on each side. Remove from pan and set aside.
Heat 1 tablespoon olive oil in skillet over medium-high heat. Add spinach leaves and toss for approximately 30 seconds until just wilted. Remove from heat and season with salt and pepper.
In a large bowl, whisk together eggs, cream, sea salt and pepper. Add grated gruyere and stir to combine. Melt butter in a large skillet over low to medium heat, add egg mixture and cook 30 seconds to 1 minute until set around the edges. Gently fold mixture from outside toward inside until completely set being careful not to overcook. Remove from heat.
To assemble, place phyllo cups on serving plates and fill with scrambled eggs. Divide tomatoes, pancetta and spinach evenly on each plate. Serve immediately. Make 4 servings.