Egg basket recipe
Egg Basket recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.- Ingredients
- 2 packages Pepperidge Farm frozen puffed pastry shells (12 shells)
- 12 medium-sized eggs
- 12 slices ham or Canadian bacon
- Hollandaise Sauce
- 1 cup butter
- 6 egg yolks
- 1-1/4 cup fresh lemon juice
- 1/4 teaspoon cayenne pepper
Instructions:
Bake pastry shells according to directions, but under cook slightly so shells are light brown. Cool. Cut off tops and scoop out middle dough, being careful not to make any holes in shells. Place shells on large baking sheet. Carefully crack 1 egg into each shell. Bake at 325 degrees until egg is set, about 15 to 20 minutes. Remove from oven.
To serve, place heated ham or Canadian bacon on plate and top with cooked shell. Spoon hollandaise sauce over egg baskets. Serve immediately.
To make Hollandaise Sauce:Melt butter, remove from heat, and let cool for 5 minutes. Place egg yolks, lemon juice, and cayenne pepper in blender. With the blender on high speed, slowly pour in butter. Blend for 30 seconds, or until thick. Place in double boiler over warm, not boiling, water until ready to serve.
Serves:6
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