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Receta Egg Blossoms With Hollandaise Sauce

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Raciónes: 6


Cost per serving $0.64 view details


  1. Lightly brush one sheet of the pastry with the butter. Layer a second sheet on top and brush with the butter. Cut these sheets into 6 equal squares. Repeat the procedure with the remaining pastry. (Cover the pastry with a slightly damp tea towel when not using to prevent drying and cracking.) Stack the 3 squares together, fanning in a spiral. Grease a 12-c. muffin pan and press the stacked squares into each c. to create a basket.
  2. Preheat oven to 350 F. Sprinkle the bottoms of the c. with the cheese and spinach, reserving some cheese and spinach for the serving plate.
  3. Break 1 egg into each c. and season with the salt and black pepper.
  4. Sprinkle the tops with the onions and bake for 20 min, or possibly till golden and the Large eggs are set.
  5. Shred the remaining spinach and arrange in a crisscross pattern on each serving plate. Center 2 blossoms in the spinach bed and top with 1 1/2 Tbsp. of the Hollandaise Sauce. Sprinkle with the paprika and serve immediately.
  7. Hollandaise Sauce:In a small saucepan, whisk together the egg yolks and lemon juice on very low heat. Add in 1/4 c. of the butter and stir constantly till melted.
  8. Add in the remaining butter, stirring constantly, till the butter is melted and the sauce thickens.
  9. Makes 2 c..


Nutrition Facts

Amount Per Serving %DV
Serving Size 59g
Recipe makes 6 servings
Calories 261  
Calories from Fat 247 95%
Total Fat 28.1g 35%
Saturated Fat 17.74g 71%
Trans Fat 0.0g  
Cholesterol 75mg 25%
Sodium 264mg 11%
Potassium 94mg 3%
Total Carbs 1.53g 0%
Dietary Fiber 0.4g 1%
Sugars 0.38g 0%
Protein 2.3g 4%
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