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.
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
Reviews
I have made eggs in muffins tins before and wile I liked them the tins wre a pain to clean even after buttering the tins. Using the phyllo dough was great as they just slipped right out.
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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