 Egg Blossoms
Makes 4 servings
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Image © Publications International, Ltd.
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Egg Blossom
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Ingredients
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4
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sheets phyllo pastry
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2
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tablespoons butter, melted
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4
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teaspoons grated Parmesan cheese
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4
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eggs
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4
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teaspoons minced green onion
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Salt and black pepper
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Tomato Sauce (recipe follows, optional)
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1. Prepare Tomato Sauce, if desired. Preheat oven to 350°F. Grease 4 (2-1/2-inch) muffin cups. Brush 1 sheet of phyllo with butter. Top with another sheet; brush with butter. Cut stack into 6 (4-inch) squares. Repeat with remaining 2 sheets. Stack 3 squares together, rotating so corners do not overlap. Press into prepared muffin cup. Repeat with remaining squares.
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2. Sprinkle 1 teaspoon cheese into each phyllo-lined cup. Break 1 egg into each cup. Sprinkle onion over eggs. Season with salt and pepper. Bake 15 to 20 minutes or until pastry is golden and eggs are set. Serve with Tomato Sauce, if desired.
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Tomato Sauce
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Ingredients
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1
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can (16 ounces) whole tomatoes, undrained, chopped
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1
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clove garlic, minced
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1/2
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cup chopped onion
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1
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tablespoon white wine vinegar
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1/2
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teaspoon salt
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1/4
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teaspoon dried oregano leaves
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Combine tomatoes, garlic, onion, vinegar, salt and oregano in medium saucepan. Cook, stirring occasionally, over medium heat until onion is tender, about 20 minutes. Serve warm.
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Trying to lose weight?
Don't skip breakfast! When you neglect this very important meal, you are more likely to overeat at lunch, dinner or in-between.
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© Publications International, Ltd.
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Printed
from fbnr.com
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