Egg Blossoms with Hollandaise
More From Sunset
Amount per serving
- Calories: 326
- Calories from fat: 72%
- Protein: 11g
- Fat: 26g
- Saturated fat: 14g
- Carbohydrate: 12g
- Fiber: 0.6g
- Sodium: 427mg
- Cholesterol: 315mg
- 3 cups (about 4 oz.) spinach leaves, rinsed and crisped
- 6 sheets filo dough (about 12 by 18 in.)
- 6 tablespoons melted butter or margarine
- 1/4 cup grated parmesan cheese
- 6 large eggs
- Salt and pepper
- 1/4 cup finely chopped green onion (including tops)
- 1 cup hollandaise sauce
- 1. Stack 1/2 cup spinach leaves and cut into thin slivers.
- 2. Lay 1 filo sheet flat and brush lightly with butter; cover remaining dough with plastic wrap to prevent drying. Lay another filo sheet onto the buttered piece; brush top lightly with butter. Cut stack into 6 equal squares; cover with plastic wrap. Repeat to make a total of 18 filo squares.
- 3. Butter 6 muffin or custard cups (2 1/2 to 2 3/4 in. wide; if using a muffin pan, butter alternate cups). Press 3 filo squares into each cup, overlapping, to line the cavity smoothly; filo edges will extend above the rim (in muffin pans, arrange so filo edges don't touch).
- 4. Sprinkle 2 teaspoons grated parmesan into each filo basket and top with about 1 tablespoon slivered spinach leaves. Break 1 egg into each filo basket, lightly sprinkle with salt and pepper, and sprinkle eggs equally with green onion.
- 5. Bake in a 350° oven until filo is golden and eggs are softly set when gently shaken, 18 to 20 minutes.
- 6. Meanwhile, mound remaining spinach equally onto dinner plates. Using a spoon and a small spatula, gently lift egg blossom baskets from baking cups and set 1 on each plate. Add hollandaise to taste. Dust with paprika.
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