My contribution to champagne brunch with a wonderful group of women.

FILO PASTRIES

Mini Fillo Shells filled with scrambled egg, spring onion, Canadian bacon and corn

VOL-AU-VENTS

Mini Vol-au-vents filled with scrambled egg, cheddar cheese, tomato and ham.

For each dish, the scrambled egg was made with a little milk and cream. 

Once filled, the shells were baked in the oven at 325 for approximately 8 minutes.