Egg Blossoms Recipe
- 4 sheets phyllo dough
- 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 (14.5 ounce) can 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
- 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 degrees F 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.
