Recipe

Egg Blossoms With Hollandaise Recipe

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Ingredients

Directions

Step #1 Stack 1/2 c spinach leaves & cut into thin slivers.
Step #2 Lay 1 filo sheet flat & brush lightly with butter; cover remaining dough with plastic wrap to prevent drying.
Step #3 Lay another filo sheet onto the buttered piece; brush top lightly with butter.
Step #4 Cut stack into 6 equal squares; cover with plastic wrap.
Step #5 Repeat to make a total of 18 filo squares.
Step #6 Butter 6 muffin or custard c (2 1/2 to 2 3/4 in.
Step #7 wide; if using a muffin pan, butter alternate c).
Step #8 Press 3 filo squares into each c, to line the cavity smoothly; filo edges will extend above the rim (in muffin pans, overlapping, arrange so filo edges don't touch).
Step #9 Sprinkle top 2 tsps grated parmesan into each filo basket & top this with about 1 tbsp slivered spinach leaves.
Step #10 Break 1 egg into each filo basket, lightly sprinkle with salt & pepper, & sprinkle eggs equally with green onion.
Step #11 Bake in a 350° oven until filo is golden & eggs are softly set when carefully shaken, 18 to 20 mins.
Step #12 Meanwhile, mound remaining spinach equally onto dinner plates.
Step #13 Using a spoon & a small spatula, carefully lift egg blossom baskets from baking c & set 1 on each plate.
Step #14 Add hollandaise to taste.
Step #15 Dust with paprika.
Enjoy the Egg Blossoms with Hollandaise recipe

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