Filo Cups with Ham and Egg

Ingredients

• 300 g filo dough
• olive oil (for brushing)
• 3 tbsp white wine vinegar
• 12 quail eggs
• 24 slices prosciutto
• 250 g butter
• 3 yolks
• 4 tbsp dry white wine
• 1 tsp lemon juice
• Salt
• Pepper
• 2 tbsp freshly chopped herbs (e.g., thyme and rosemary)

Instructions

1. 1.

   Spread the filo dough and cut out 24 circles (about 12 cm diameter). Brush the muffin tin cavities with oil and place one dough circle in each cavity. Brush with oil again and top with a second dough circle. Brush once more with oil and bake in the oven for about 15 minutes until golden brown. Remove from the oven, let cool briefly, then carefully lift out of the tin. Cool on a wire rack.

2. 2.

   Bring about 1 liter water to a boil in a wide pot, add the vinegar, and remove from heat. Crack each egg into a cup or small bowl. Using a spoon, stir gently to create a whirlpool and slide each egg into the vinegar water. Poach for 3-4 minutes per portion if desired (the water should not be boiling).

3. 3.

   For the hollandaise melt the butter in a pot. Whisk the yolks and white wine over a double boiler until creamy, then remove from heat. Add the liquid butter dropwise at first, then in a thin stream while whisking until a glossy, thick sauce forms. Stir in herbs and season with lemon juice, salt, and pepper.

4. 4.

   Place two slices of ham loosely into each filo cup, top with a drained egg, drizzle with sauce, and serve.