Egg Blossoms

3 sheets Phyllo Dough (found in the freezer section)

Butter (melted)

6 Eggs

6 Tbs. Parmesan Cheese

6 Tbs. fresh Spinach (chopped)

Green Onions (chopped)

2 Egg Yolks

1 Tbs. Lemon Juice

1/4 c. cold Butter (cubed)

Paprika

Take one sheet of phyllo dough and spread with the melted butter.  Place another sheet on top and repeat two times (total of 3).  Cut into squares (about 4 or 5 inch squares) and place into sprayed muffin tins.  Place every other cup so they do not overlap.

Place 1 Tbs. parmesan cheese in the bottom of each phyllo cup.  Place 1 Tbs. spinach in each cup.  Add one egg on top and top with green onion.  Salt and pepper to taste.  Bake at 350 for 18 minutes or until whites are set.

Meanwhile, whisk egg yolks and lemon juice together in a small saucepan.  Over low heat, add cubes of butter one at a time.  Continue whisking until sauce thickens.  If not read;y to use immediately turn off heat.  Just before serving add a little boiling water and whisk briskly.  Place about 1 tbs. of the sauce on each cooked egg and sprinkle with paprika.  Serve on a bed of fresh spinach.