So this is more a story about the FrankenEgg than being a recipe. But feel free to make it because it is seriously delicious!
4 sheets filo pastry
50g melted butter
1 yellow capsicum
1/2 cup chicken stock
50g extra light ricotta
1. For the shells take a potato and shape into an egg with a knife. Cut the top off and wrap both pieces in baking paper.
2. Layer 2 x 2 inch pieces of filo brushed with butter on to the potato moulds, you want about 8-9 layers. Bake in a hot 200 degree oven for about 10 mins or until golden.
3. Once cooled remove the pastry from the moulds and trim with scissors. Place the base into the egg cup and position the top next to it.
4. Fill the base with ricotta leaving a small hole in the top (about the size of a marbel)
5. Fill the top and add a little salt to season.
6. To make the yolk roast the capsicums under a grill under the flesh blisters. Wrap in foil and allow to cool.
7. Once cooled, puree the capsicum and cook with the chicken stock in a small pot until thick.
8. Pour the yolk into the egg base.
9. Serve with toast soldiers!!