Egg Blossoms

Submitted by United Church of God on Tue, 2011-05-17 13:37
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Description

Light and flaky phyllo dough surrounds these delicate egg and cheese pastries.

Summary

Yield
Servings
Source

Coreen Wasilkoff

Prep time1 hour

Ingredients

4 phyllo dough (use 4 sheets)
2Tablespoonbutter (melted)
4Teaspoonparmesan cheese (grated)
4 eggs
4Teaspoongreen onions (minced)
 Dashsalt & pepper
 Unknowntomato sauce (recipe to follow)

Instructions

Preheat oven to 350°.  Grease 4 muffin cups.  Brush 1 sheet of phyllo dough with melted butter.  Top with another sheet; brush with butter.  Cut stack into 6 (4inch) squares.  Repeat with remaining 2 sheets.  Stack 3 squares together, rotating so corners do not overlap.  Press into greased cups.  Repeat with remaining squares.  Sprinkle 1 tsp. cheese into each phyllo-lined cup.  Break 1 egg into each cup.  Sprinkle onion over eggs.  Season with salt & pepper.  Bake 15-20 mintues or until pastry is golden and eggs are set.  Sever with Tomato Sauce.

Notes

Tomato Sauce

1 (16oz.) can whole tomates, undrained & chopped

1 glove garlic, minced

1/2c. chopped onion

1 T. white wine vinegar

1/4 tsp. oregano

1/2 tsp. salt

Combine tomatoes, garlic, onion, vinegar, oregano and salt in medium saucepan. Cook, stirring occasionally, over medium heat until onion is tender, about 20 mintues. Serve warm.

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United Church of God
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