Instructions: 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-cup muffin pan and press the stacked squares into each cup to form a basket.

Preheat oven to 350 F. Sprinkle the bottoms of the cups with the cheese and spinach, reserving some cheese and spinach for the serving plate.

Break 1 egg into each cup and season with the salt and black pepper.

Sprinkle the tops with the onions and bake for 20 minutes, or until golden brown and the eggs are set.

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 tablespoons of the Hollandaise Sauce. Sprinkle with the paprika and serve immediately.

YIELD: 6 SERVINGS

Hollandaise Sauce:
In a small saucepan, whisk together the egg yolks and lemon juice on very low heat. Add 1/4 cup of the butter and stir constantly until melted.

Add the remaining butter, stirring constantly, until the butter is melted and the sauce thickens.

Makes 2 cups.

THE LOVELANDER BED & BREAKFAST INN

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