Egg Blossoms Recipe

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 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.

Egg Blossoms published in Quick Cooking November/December 2003, p47