Gravlax Breakfast Tartlets

An egg-ricotta mixture gets baked in phyllo and served with gravlax for a colorful, protein-packed breakfast.
Publish date:
Gravlax Breakfast Tartlets

Recipe by Rochelle Palermo

Start to Finish: 30 minutes

Servings: 6


  • 3 eggs

  • 1/2 cup heavy cream

  • 1/2 cup fresh ricotta

  • 1/4 cup chopped fresh dill

  • 3 tbsp. olive oil

  • 3 sheets phyllo dough (each 14 by 18 inches), each sheet cut into six 5-inch squares

  • 3 oz. gravlax


In bowl, whisk first 4 ingredients; season. Lightly brush 6 cups in muffin pan with oil. Lightly brush each phyllo square with oil. Layer 3 phyllo squares in each cup. Divide egg mixture among cups. Bake at 350° until set, about 17 minutes. Serve with gravlax.