Kristen’s Egg Flowers Breakfast Entree
EGG FLOWERS
6 sheets phyllo pastry 6 large eggs
3 Tbsp. butter, melted 4-6 tsp. chives, minced
6 tsp. Parmesan cheese, grated salt and pepper to taste
Preheat oven to 350°. Grease six 21/2-inch muffin cups. Brush one
sheet of phyllo with butter. Top with another sheet and brush with butter.
Cut pastry into six 4-inch squares. Stack three squares together, rotating so
that corners do not overlap. Press into prepared muffin cup. Repeat with
remaining squares. Sprinkle 1 teaspoon cheese into each phyllo-lined cup.
Break one egg into each cup. Sprinkle chives over eggs. Season with salt
and pepper if desired. Bake 15 to 20 minutes or until pastry is golden or
the eggs are set. Yield: 6 servings.
