You will need
8-10 sheets of phyllo pastry
± ½ cup (125 ml) melted butter
4-6 large eggs
6 T (90 ml) water
2 T (30 ml) butter
¼ cup (60 ml) cream or full cream milk
1-2 t (5-10 ml) Ina Paarman’s Green Onion Seasoning
4 T (60 ml) finely sliced chives
1 cup (250 ml) grated emmenthaler or gouda cheese
If time permits use up all the pastry to make baskets. They freeze exceptionally well and are great to serve as snacks with drinks. Fill with snoek paté, chicken liver paté, sautéed mushrooms, etc.
Adjust the oven rack to middle position and preheat the oven to 180°C. Butter two muffin pans.
Unfold the pastry on the work surface. Lift off one sheet and brush it with melted butter. Lay a second sheet on top and also brush it with butter.Cut double pastry into 16 squares of about 9 cm x 9 cm. A pastry wheel guided by a ruler gives best results.
Now place one square on top of the other with the points forming a star as illustrated.
Place these pastry stars into the buttered hollows of the muffin pan and push it firmly into the base and corners. Repeat with another two sheets of pastry. Bake for 6-8 minutes until golden brown. Cool, and store in an airtight container lined with absorbent paper.
Beat the eggs with a fork in a small bowl until well mixed. Beat in the water. Warm a heavy based dry frying pan until hot. Add the butter. As soon as the butter has melted and just begins to foam swivel the pan to coat it with butter a little up the sides.
Add the egg all at once, turn the stove down to low. As soon as the egg starts setting, stir it very gently to allow the un-cooked egg to come in contact with the base of the pan. As soon as the mixture is creamy and almost set, remove from the heat and add the cream (to cool down the mixture and stop the cooking), the Seasoning and half the chives. Sprinkle half of the cheese into the prepared phyllo pastry cups. Spoon the scrambled eggs into the cups, top with the remaining cheese and chives. Serve straight away or reheat in the microwave.