Parmesan and Tomatillo Cookie Shot Brunch
Prep. Time:
15 minutes
Baking Time:
25 minutes
Total Time:
50 minutes
Serves:
Serves 6
Ingredients
Instructions
Preheat the oven to 350F.
For the parmesan and tomatillo cookie shots - Put all the ingredients (except the egg) into a food processor. Process until the mixture comes together - it will eventually bind when you squeeze it with your hand.
Wrap in cling film (plastic wrap) and leave to chill in the fridge for at least 30 minutes.
Take the Flexipan Cookie Shot molds and brush the insides with beaten egg. Press the cookie dough into the molds, making sure to form a solid base. Bake for 25 - 30 minutes.
Leave to get completely cold. (If you're in a hurry, you can freeze the cookie shots in order to make them easier to remove from the molds).
When you're ready to serve, scramble the eggs, enriching the mix with cream cheese. Make the eggs as wet or dry as you like them. Consider adding diced tomatoes, or red pepper, or bacon.
Fill the cookie shots and serve for brunch.
