Serves: 5
Total Calories: 21
Preheat oven to 350°. Cut filo into 6- to 6 1/2-inch squares. Using 3 squares, stack askew, brushing melted butter between each layer. Gently push into prepared (sprayed) custard cups. Place spoon of fresh Parmesan in each cup, then fresh spinach. Break egg in each cup; salt and pepper as desired and top with minced onion. Place custard cups on cookie sheet. Bake 25 minutes. Remove blossoms from cups. Before serving, place dollop of hollandaise sauce on top of each blossom.
Variation: You may serve egg on top of a buttered and toasted English muffin instead of baked in the filo blossom.
Editor’s Extra: Easy to buy packaged powdered mix for Hollandaise sauce if you’re not inclined to make your own.
This Egg Blossoms recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.
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