Egg Blossoms Recipe
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 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
- 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
- 1. 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.
- 2. 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.
- 3. 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.
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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