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side angle of flower shaped dough filled with egg topped with half of a tomato and garnished with dill

Egg Flower Cups

These egg flower cups are the perfect brunch item because they are so simple to make yet so visually pleasing!
Course Brunch
Cuisine Mediterranean, Middle Eastern
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Author Nadia Hubbi

Ingredients

  • 1 roll of refrigerated unbaked pie crust
  • 1 tablespoon butter
  • 1/4 cup flour
  • 3 eggs
  • cherry tomatoes
  • fresh dill

Instructions

  1. Preheat oven to 350°F according to package instructions
  2. put flour on a surface and unroll pie crust
  3. use a 3 inch flower shaped cookie cutter to cut as many flower shapes as possible.
  4. grease a mini muffin pan
  5. press the base down into the bottom and fold the petals onto the outside of the muffin pan
  6. create holes on the bottom of each flower with a fork
  7. crack a half egg into each “flower”
  8. top with tomato
  9. bake for 10 minutes
  10. remove and garnish with fresh dill
  11. allow to cool