Eggs a la Coco (three cheeses & herbs-egg dish in phyllo w/ Béchamel Sauce)
This dish is in honor of my friend Eric’s mom – Coco von Boudy. She was such a beautiful and elegant woman who was a fashion model in the 50’s and 60’s. I made her this egg dish one day and she just adored it. I will remember her smile and that day forever.
Ingredients
- 1 doz Eggs
- 1 cup Heavy Cream
- 3 tbsp Hellmann's Mayonnaise
- ¼ tsp Salt
- ¼ tsp Black Pepper
- 4 oz Softened Cream Cheese
- 4 oz Softened Chevre
- ¼ stick Butter
- 2 Phyllo Sheets (store-bought or prepared separately)
- ¼ stick Additional Melted Butter
- Béchamel Sauce (prepared separately)
Instructions
- In mixing bowl beat Eggs, Heavy Cream, Mayonnaise, Salt, Black Pepper, Cream Cheese and Chevre.
- Heat skillet with Butter. Pour egg mixture into butter and cook for 3-5 minutes or until eggs are just about set but still soft. Let eggs cool.
- Prepare Phyllo Sheets by opening and cutting sheets in half.
- Take 3 half sheets of phyllo and brush with Melted Butter. Place a few spoonsful of eggs onto phyllo and roll like an egg roll (fold end up then fold sides in and then continue to roll).
- Brush log with butter and place on a baking sheet. Bake in a 400℉ oven for 10-12 minutes or until phyllo is golden brown.
- Serve with a Béchamel Sauce and freshly ground black pepper.
