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.
Provided by Taste of Home
Time 1h
Yield 4 servings.
Number Of Ingredients 15
Steps:
- 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 and pepper. Place on a baking sheet. Bake at 350° for 25-30 minutes or until eggs are completely set and pastry is golden brown., Meanwhile, in a saucepan, combine the salsa ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes or until onion is tender. Serve with egg cups.
Nutrition Facts : Calories 198 calories, Fat 11g fat (5g saturated fat), Cholesterol 229mg cholesterol, Sodium 771mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 2g fiber), Protein 9g protein.
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