Egg Baskets
2 packages Pepperidge Farm frozen puffed pastry shells (12 shells)
12 medium-sized eggs
12 slices ham or Canadian bacon, heated
Hollandaise Sauce (makes 1 1/4 cups)
1 C. butter
6 egg yolks
1/4 C. fresh lemon juice
1/4 tsp. cayenne pepper
Bake pastry shells according to directions, but undercook 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�F. 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.
Razzle Dazzle Recipes
Copyright 2000-2006
