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.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
- 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)
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.
Keyword Bechamel, Cheese, Eggs, Phyllo