Filo Wrapped Fried Egg

img

By Darren Purchese

OMG these are delicious with the crunch, heat of chilli, melted cheese oh and THAT runny egg. The Bulgarian feta is absolutely delicious, but you can switch cheeses or fillings if you prefer.

Invest in a decent digital thermometer and you’ll have great results in your frying (and baking etc.) all the time. If the oil is too cold the parcels will be soggy and full of oil and too hot, they are going to burn, overcook that egg or possibly split open.

Time

0

hour

45

minutes

Degree of Difficulty

Advanced

Save

0

Portions

4
servings

Share Recipe

img

Ingredients

Servings

metric
Template is not defined.
4 filo pastry, standard size
160g clarified butter
4 eggs, medium
2 egg yolk, medium
 salt flakes
 cracked black pepper
80g Bulgarian feta
80g Gruyere cheese, finely grated with a microplane
4tsp red onion, finely diced
4tsp flat leaf parsley, finely chopped
4tsp coriander, finely chopped
1tsp harissa
4tsp dukkah
1 sunflower or vegetable oil
1

To assemble the parcels… lightly brush one half of a sheet of filo with melted clarified butter and fold the other half over. Mix the cheese, onion and herbs in a bowl and season with salt and pepper. Take ¼ of the mix and place it into the centre of the filo on one side, create a kind of moat and gently crack an egg to fill the hole. Top the egg with a small quantity of harissa and a teaspoon of dukkah and fold the other side of the filo over the egg like a sort of envelope. Use the egg yolk and a pastry brush to stick the two pieces of filo together. Transfer to a plate and repeat with the three other pieces of filo, filling and egg to make four parcels. Reserve on a tray in the fridge while you heat the oil.

 

2

To cook the parcels… heat the vegetable oil in a medium saucepan to a temperature of 180°C, use a thermometer to accurately gauge. Place the parcels one at a time into the heated oil and cook them for 2-3 minutes. Use a slotted spoon to gently flip them in the oil to ensure even cooking. Remove from the oil and drain on absorbent paper towel, repeat with the others, and serve immediately.

 

1
0 hours 0 minutes

To assemble the parcels… lightly brush one half of a sheet of filo with melted clarified butter and fold the other half over. Mix the cheese, onion and herbs in a bowl and season with salt and pepper. Take ¼ of the mix and place it into the centre of the filo on one side, create a kind of moat and gently crack an egg to fill the hole. Top the egg with a small quantity of harissa and a teaspoon of dukkah and fold the other side of the filo over the egg like a sort of envelope. Use the egg yolk and a pastry brush to stick the two pieces of filo together. Transfer to a plate and repeat with the three other pieces of filo, filling and egg to make four parcels. Reserve on a tray in the fridge while you heat the oil.

2
0 hours 0 minutes

To cook the parcels… heat the vegetable oil in a medium saucepan to a temperature of 180°C, use a thermometer to accurately gauge. Place the parcels one at a time into the heated oil and cook them for 2-3 minutes. Use a slotted spoon to gently flip them in the oil to ensure even cooking. Remove from the oil and drain on absorbent paper towel, repeat with the others, and serve immediately.

Recipe Tags egg, filo