Preheat oven to 350 degrees. Grease 4 muffin cups, or spray with cooking spray. Combine butter and garlic in a small bowl. On a cutting board, stack the 3 phyllo sheets and cut into fourths, forming twelve squares. Cover phyllo dough with damp paper towel when not in use because it dries out quickly.

Press one of the squares into the bottom of each muffin cup; don’t worry if the phyllo tears. Brush with the melted butter/garlic. Lay a second phyllo square on top of the first in each cup, and likewise, brush with butter/garlic. Do this a third time, using all the squares and all the melted butter.

Bake in the preheated oven for 10 minutes. At the end of 10 minutes, carefully remove the phyllo “nests” from the muffin tins and cool on a wire rack.

For the “eggs” in the nest:
4 eggs
(to taste) salt and pepper
2 tablespoons of water or sour cream
1 tablespoon of butter
1 cup of diced, cooked ham
1 cup of grated cheddar cheese

Beat the four eggs, add salt/pepper to taste, and add the water or sour cream. Melt the butter in a medium skillet and add the eggs. Sprinkle the ham over the eggs and scramble to desired doneness. Do not overcook. They should remain creamy but not runny. Sprinkle the grated cheese into the scramble and gently stir until melted.

Divide the scrambled eggs evenly into the 4 nests, sprinkle tops with a bit more cheese if desired. A parsley sprig makes a nice garnish. Serve as is, or Paula Deen suggests “Tater Tots” alongside.

Serves 4.