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Baked Tuna And Egg In Phyllo

Baked Tuna And Egg In Phyllo
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(variation II, as seen on Food Network)

Serves 6

Ingredients

  • 1 tin tuna
  • Grated gruyere cheese
  • Chopped parsley and/or coriander
  • salt & pepper
  • 10 sheets phyllo pastry
  • Melted butter for brushing
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Method

  1. Heat the oven to 425°F/220°C.
  2. Drain the tuna and flake it up in a bowl with a fork.
  3. Add the grated gruyère and the chopped parsley or coriander.
  4. Season with salt and pepper.
  5. Mix well.
  6. Cut a sheet of phyllo in three.
  7. Brush each third with melted butter and arrange one on top of the other to make a circle. (You may want four thirds.)
  8. Make a ring of filling in the centre, like a flat doughnut.
  9. Crack and egg into the ring.
  10. Season.
  11. Pull the phyllo edges into a bundle and set on a baking sheet.
  12. Make the remaining bundles.
  13. You should have about six.
  14. Brush the bundles with melted butter.
  15. Bake 5 minutes for a runny egg inside and 10 minutes for a firm egg.
  16. This is nice with a simple tomato salad on the side.
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