Egg Blossoms

SUBMITTED BY: Barbara Nowakowski

"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."

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PREP TIME	35 Min
COOK TIME	25 Min
READY IN	1 Hr

SERVINGS

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Servings
USMETRIC

INGREDIENTS

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

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 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.