Filo-wrapped fried egg

Name: Filo-wrapped fried egg
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: Makes 4
Ingredients: 1 litre (34 fl oz/4 cups) canola or sunflower oil, for frying; freshly ground black pepper; 2 egg yolks, lightly beaten; salt flakes; 4 teaspoons Dukkah, plus extra to serve; 4 large filo pastry sheets; 1 teaspoon Harissa; 4 eggs, as fresh as possible; 1½ tablespoons chopped fresh flat-leaf (Italian) parsley; 1½ tablespoons chopped fresh coriander (cilantro) leaves; 1½ tablespoons finely diced red onion; 80 g (2¾ oz) gruyère, finely grated with a microplane; 80 g (2¾ oz) Bulgarian feta, crumbled; 160 g (5½ oz) unsalted butter, melted

Preparation info

Makes
4

Difficulty
Easy
Ready in
35 min

Appears in

Chefs Eat Breakfast Too

By Darren Purchese

Published 2019

About

OMG, these are delicious! With the crunch from the filo, heat of the chilli, melted cheese and that runny egg, you’ll be in breakfast heaven.

Ingredients

4 large filo pastry sheets
160 g (5½ oz) unsalted butter, melted

Vegetarian
Breakfast

Method

Lay a sheet of filo on a work surface, with one of the longest sides closest to you. Lightly brush one half of the filo with melted butter and fold the other half over to create a double thickness rectangle. Brush the surface of the filo with more melted butter to prevent it drying out. Combine the feta and gruyère cheeses in a bowl. Take a quarter of the cheese mixture