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Keep fresh herbs alive 3x longer — water reservoir design
Individual cups for perfectly shaped poached eggs
Instantly mince garlic without a knife — self-cleaning basket
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Keep fresh herbs alive 3x longer — water reservoir design
Individual cups for perfectly shaped poached eggs
Instantly mince garlic without a knife — self-cleaning basket
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
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in a medium bowl, whisk together egg, parsley, garlic and crushed red pepper. mix in gouda and emmentaler. one sheet at a time, place phyllo dough on a flat surface and brush with about 1 tablespoon butter. cut lengthwise into 4 strips. place a rounded teaspoon of the egg mixture at one end of each strip. fold corner of strip over the filling, forming a triangular fold. continue folding the length of the strip in triangular folds to form a small stuffed triangle. repeat with remaining phyllo dough. preheat oven to 350 degrees f (175 degrees c). lightly butter a large baking sheet. arrange stuffed phyllo triangles in a single layer on the prepared baking sheet. bake in the preheated oven 30 minutes, or until lightly browned. serve warm.