Taste of Home
Egg Blossoms
TOTAL TIME: Prep: 35 min. Bake: 25 min.
YIELD: 4 servings.
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
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4 sheets phyllo dough (14 inches x 9 inches)
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2 tablespoons butter, melted
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4 teaspoons grated Parmesan cheese
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4 eggs
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4 teaspoons finely chopped green onion
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1/4 teaspoon salt
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1/8 teaspoon pepper
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SALSA:
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 small onion, chopped
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1-1/2 teaspoons sugar
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1-1/2 teaspoons white wine vinegar
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1 garlic clove, minced
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1/2 teaspoon salt
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1/4 teaspoon dried oregano
Directions
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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.
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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.
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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.
Nutrition Facts
1 each: 198 calories, 11g fat (5g saturated fat), 229mg cholesterol, 771mg sodium, 16g carbohydrate (7g sugars, 2g fiber), 9g protein.
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