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Egg Blossoms

From North Tonawanda, New York, Barbara Nowakowski shares these cute phyllo dough shells filled with a savory combination of Parmesan cheese, egg and green onion. The flaky cups are served atop a warm homemade salsa.
4 ServingsPrep: 35 min. Bake: 25 min.

Ingredients

  • 4 sheets phyllo dough (14 inches x 9 inches)
  • 2 tablespoons butter, melted
  • 4 teaspoons grated Parmesan cheese
  • 4 eggs
  • 4 teaspoons finely chopped green onion
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • SALSA:
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 small onion, chopped
  • 1-1/2 teaspoons sugar
  • 1-1/2 teaspoons white wine vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried oregano

Directions

  • Place one sheet of phyllo dough on a work surface; brush with butter.
  • Top with a another sheet of phyllo; brush with butter. Cut into six
  • 4-1/2-in. squares. (Keep remaining phyllo dough covered with plastic
  • wrap to avoid drying out.) Repeat with remaining phyllo and butter.
  • Stack three squares of layered phyllo in each of four greased muffin
  • cups, rotating squares so corners do not overlap. Sprinkle 1
  • teaspoon of cheese into each cup. Top with one egg. Sprinkle with
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2 of 2

Egg Blossoms (continued)

Directions (continued)

  • green onion, salt and pepper. Place on a baking sheet. Bake at
  • 350° for 25-30 minutes or until eggs are completely set and
  • pastry is golden brown.
  • Meanwhile, in a saucepan, combine the salsa ingredients. Bring to a
  • boil over medium heat. Reduce heat; simmer, uncovered, for 10
  • minutes or until onion is tender. Serve with egg cups. Yield: 4
  • servings.
Nutrition Facts: 1 serving (1 each) equals 198 calories, 11 g fat (5 g saturated fat), 229 mg cholesterol, 771 mg sodium, 16 g carbohydrate, 2 g fiber, 9 g protein.
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