Breakfast Cups

Preheat the oven to 180° C.

Cut phyllo pastry into medium sized squares. Then brush pastry with egg wash.

Place two pastry sheets into a baking tray, then into the oven for 10 min until golden brown.

Crack 5 eggs into a bowl, add milk, chopped parsley, salt and pepper then whisk. Drizzle olive oil into a pan at low heat. Cook eggs until fluffy and scrambled then drizzle truffle oil and fold in.

Fill the phyllo cups with scrambled eggs, top up with a little roe or caviar and garnish with micro herbs and serve.