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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.”
- 6 eggs
For the Pastry *
- 1 1/2 cups flour
- 1/2 cup shortening
- 1/2 cup shredded cheddar cheese
- 1 tsp salt
- 4-5 tbs cold water
For the Cheese Sauce
- 1 cup plain Greek yogurt OR sour cream
- 1/2 cup shredded cheddar cheese or Velveeta
- 1/4 cup cream
- 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.
I was wondering if these can be frozen after baking? If so how would you warm them up? I thought maybe you could thaw them ,wrap them in foil and slip them in the oven for 10 or so.
Judith Hanneman says
I'm not sure how that would work. Only thing I could suggest is maybe freezing one and seeing how it is. I do know they keep well in the fridge. My mom used to double this and the leftovers were for my dad's lunches and they kept pretty much till Wed or Thurs (when made Sunday evening).
Lillian (My Recipe Journey) says
Yum…I love this kind of recipe! I make a similar recipe and serve it for dinner. Very hearty! Great post =D