Egg Blossoms Recipes

EGG BLOSSOMS

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.

BEAUTIFUL EGG BLOSSOMS

Steps:

• Preheat oven to 350 degrees.
• Grease or spray cooking spray on muffin tin (4 muffins).
• Place one sheet of phyllo dough on work surface.
• Brush with butter and top with another sheet of phyllo.
• Brush again with butter.
• Repeat a third time.
• Cut into 4 squares (about 4 1/2 inches each).
• Keep the remaining phyllo sheets wrapped, so that they don't dry out
• Place each sqaure into one muffin cup.
• Using your fingers, make each square of dough into a "blossom" by crimping the edges together. In other words, you are making a dough square fit into a round muffin cup.
• Sprinkle 1 t cheese into each dough cup.
• Top with one egg (of course, you crack the egg and add the raw egg, trying not to break the yolk).
• Sprinkle each egg with salt, pepper, and green onions.
• Bake at 350 until pastry is golden (about 25-30 minutes).
• Top with salsa.

EGGNOG BLOSSOMS

Steps:

• Preheat the oven to 375 degrees F and line 2 baking sheets with parchment paper.
• Whisk together the flour, baking powder and salt in a medium bowl until combined. Beat the butter and 1/2 cup of the sugar with an electric mixer on medium speed in a large bowl until creamy, about 1 minute. Add the cream, rum extract, cloves, egg yolk and 2 teaspoons of the nutmeg and beat until smooth. Add the flour mixture and mix on low speed until the dough just combines.
• Roll the dough into twenty-four 1-inch balls using a 1/2-ounce ice cream scoop or a tablespoon. Combine the remaining 1/4 cup sugar and 2 teaspoons nutmeg in a small bowl. Roll the balls in the spiced sugar to coat, and then arrange 2 inches apart on the prepared baking sheets.
• Bake the cookies, rotating the baking sheets front to back and top to bottom halfway through, until golden brown at the edges, about 14 minutes. Remove the baking sheets from the oven, place on wire racks and immediately press a chocolate drop in the center of each cookie while it is still soft and warm. Do not move the cookies until the chocolate has completely set and the cookies are cool, at least 1 hour.

EGG BLOSSOMS

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 an pepper. Place on a baking sheet. Bake at 350 degrees F for 25-30 minutes or until eggs are completely set and pastry is golden brown.
• Meanwhile, combine the salsa ingredients in a saucepan. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes or until onion is tender. Serve with egg cups.

COUNTRY FRIED SQUASH

Steps:

• Combine egg and milk together in a small bowl, mix well.
• In a second bowl, combine flour, cornmeal, salt, pepper and garlic salt. Dip squash slices first in the egg mixture, then dredge the squash in the dry mixture.
• Heat 1/2 inch of oil in a deep skillet over medium heat. Fry squash until golden brown.