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Egg Flower Cups
These egg flower cups are the perfect brunch item because they are so simple to make yet so visually pleasing!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Author Nadia Hubbi
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1
roll of refrigerated unbaked pie crust
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1
tablespoon
butter
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1/4
cup
flour
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3
eggs
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cherry tomatoes
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fresh dill
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Preheat oven to 350°F according to package instructions
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put flour on a surface and unroll pie crust
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use a 3 inch flower shaped cookie cutter to cut as many flower shapes as possible.
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grease a mini muffin pan
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press the base down into the bottom and fold the petals onto the outside of the muffin pan
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create holes on the bottom of each flower with a fork
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crack a half egg into each “flower”
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top with tomato
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bake for 10 minutes
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remove and garnish with fresh dill
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allow to cool