Gravlax Breakfast Tartlets

Portions:4

Preparation Time: 15

Cooking Time:15

▢ 3 eggs
▢ ½ cup heavy cream
▢ ½ cup fresh ricotta
▢ ¼ cup chopped fresh dill
▢ 3 tablespoons olive oil
▢ 3 sheets phyllo dough each 14 by 18 inches, each sheet cut into six 5-inch squares
▢ 3 ounces gravlax smoked salmon

Preheat the oven to 375°F (190°C).
Lightly grease 6 cups in a muffin pan with olive oil.
In a bowl, whisk together eggs, heavy cream, fresh ricotta, and chopped dill.
Season the mixture with salt and pepper to taste.
Lightly brush each phyllo square with olive oil.
Layer three phyllo squares in each greased cup of the muffin pan.
Divide the egg mixture evenly among the cups.
Top each tartlet with pieces of gravlax.
Bake in the preheated oven for about 15 minutes or until the tartlets are set and golden brown.

Allow the tartlets to cool slightly before serving. Enjoy this delightful gravlax breakfast!