Egg Baskets

Egg Baskets

The ORIGINAL Egg McMuffin.  One of my Mom’s greatest hits!

A Sunday “tea” special of my Mom’s!

We always ate our Sunday dinner around 1 pm when I was growing up.  So we’d have a light snack around 5 or 6–like the Brits do with “tea.”  As my mother was a Brit, that’s exactly what this was!!!

Elegant breakfast, brunch or light dinner

She would double the recipe so she had a few left over for my Dad’s lunch the next day.  If you have kids who brown bag it for their school lunch, then doing what my mother did would make a lot of sense.

Hot or cold, they taste great.  If Mom made a ham for Sunday dinner, a chunk of it went on the bottom of the pastry shell. Likewise if she’d cooked bacon for a “planned over.”

Print Recipe Add to Recipe Box Go to Collections

Egg Baskets

Prep Time20 mins

Cook Time25 mins

Total Time45 mins

Servings: 6

Author: Judith Hannemann

Ingredients

• 6 eggs
• salt
• pepper
• Pastry*:
• 1 1/2 cups flour
• 1/2 cup shortening
• 1/2 cup shredded cheddar cheese
• 1 tsp salt
• 4-5 tbs cold water
• paprika
• Cheese Sauce:
• 1 cup plain Greek yogurt OR sour cream
• 1/2 cup shredded cheddar cheese or Velveeta
• 1/4 cup cream

Instructions

• Preheat oven to 450 degrees F.
• Mix the flour, cheese and salt in a medium bowl. Add shortening and cut in until the mixture resembles small peas. Add the water, 1 tbs at a time, until dough holds together. Turn dough out on a floured surface and roll out to about 1/8-inch thickness. Cut 6 5-inch circles (I found the lid of a large-sized yogurt container was the right size). Then cut 6 3-inch circles (I used a ring from a standard-mouth mason jar). You will have to cut and re-roll to get all these circles.
• Gently fit each 5-inch circle into a standard 6-muffin cupcake/muffin pan, letting a little bit extend over the cup so you can seal.
• Break an egg into each pastry-lined cup. Sprinkle each with salt & pepper.
• Now take the 3-inch circles and place them over the top of each cup. Seal well. Sprinkle the top of each with a bit of paprika.
• Bake for 20-25 minutes.
• Prepare cheese sauce by adding the yogurt/sour cream and cheese/Velveeta (I recommend Velveeta as sauce will not separate then) to a microwave-safe bowl. Microwave on HIGH for 30 second intervals until cheese is melted. Thin down to desired consistency with cream (add a little at a time, the amount of cream is a guide ONLY).
• Makes 6 servings.
• *If you don't want to be bothered making your own pie pastry, you can use the refrigerated kind. You will need enough for a double-crust pie (2 portions), however, SOME re-rolling will be involved, and you can just press some shredded cheese on top of each crust before cutting.

Egg Baskets