Egg Blossoms Recipe
Egg Blossoms Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min.

Ingredients

  • 4 sheets phyllo dough (14 inches x 9 inches)
  • 2 tablespoons butter or margarine, 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 or cider 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 an 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, combine the salsa ingredients in a saucepan. 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.
Originally published as Egg Blossoms in Quick Cooking November/December 2003, p47

Nutritional Facts

1 each: 198 calories, 11g fat (5g saturated fat), 229mg cholesterol, 771mg sodium, 16g carbohydrate (7g sugars, 2g fiber), 9g protein.

  • 4 sheets phyllo dough (14 inches x 9 inches)
  • 2 tablespoons butter or margarine, 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 or cider 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 an 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, combine the salsa ingredients in a saucepan. 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.
Originally published as Egg Blossoms in Quick Cooking November/December 2003, p47

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MY REVIEW
danhenehan User ID: 3472481 55820
Reviewed Jan. 21, 2009

"These are really good. You can make them the night before and then put them in a zip-lock bag in the frig and eat them cold of zap in the mirco wave for 10 sec or so. This is nice at our big family get together at the holidays. People don't all get up at the same time or some like to shower before they eat. They are ready when you are."

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