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Upscale Egg Baskets

Mar 4, 2020 · Leave a Comment

Upscale Egg Baskets are Eggs, Avocado, and Lox expertly packed inside a delicious pastry shell, then topped with a lemon dressing, feta cheese and a bit of dill for a full flavored breakfast in a cute little single serving.  

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It all started with a television ad.  While watching the Food Network, my husband and I saw an ad for the Pillsbury Bake Off.  He says, “you have to enter this.” And I agreed. So I got onto the internet and started researching the eligible products.  Most are kosher, but they have to be hechshered on the package. I chose the product I would most want to work with and sketched out my idea for a dish.  My next mission was to acquire the kosher pastry ingredient. I was unable to do so. I couldn’t find a package that was marked with the hechsher in my area. But I still had this great concept, so what to do?

I made it anyway!  Upscale Egg Baskets came together using kosher ingredients, and it was as delicious as I had hoped.  It’s really too bad that I couldn’t enter the competition, but I feel like a winner if you all enjoy this dish as much as I do!  

When making your Upscale Egg Baskets, be mindful of the pastry dough temperature.  Puff pastry defrosts quickly, so only keep it out for 10-15 minutes.

Happy Cooking! Be sure to comment.  I’d love to see your pictures, answer your questions and hear your experiences.  If you like my content, please subscribe and follow us on Pinterest, Instagram, Twitter, Facebook, and YouTube.  Don't forget to click that Yum Button! See all our recipes on your Yummly app. 

#BetheMasterofMealtime   #CandidlyDelicious

Jump to Recipe

Serves: 12 Prep Time: 15 Minutes Cook Time: 30 Minutes

Ingredients:

  • 12 5-½” Puff Pastry Squares, partially defrosted
  • 1-½ Avocado, diced
  • 12 Eggs
  • 3 ounces sliced Lox (smoked salmon)
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Lemon Juice
  • ½ teaspoons Kosher Salt
  • ¼ teaspoons Black Pepper
  • 2 ounces Feta Cheese
  • 3 stems Fresh Dill

Instructions: 

  1. Preheat the oven to 350 degrees, spray alternating muffin cups with baking spray (including the top)
  2. Puff Pastry squares should be defrosted enough to be pliable, but not stretchy.  Gently press 1 pastry square into each prepared muffin cup, making a basket.
  3. Divide up the Avocado pieces into the pastry baskets.  It’s ⅛ of an avocado per muffin cup.
  4. Pour one raw Egg into each basket.  
  5. Top each basket with a strip of Lox laid across the surface of the egg.
  6. Bake at 350 for 25-30 minutes.  Upscale egg baskets are done baking when the egg is firm and the pastry is golden.
  7. While baking, mix the dressing.  Combine the Olive Oil, Lemon Juice, Kosher Salt, and Black Pepper in a bowl and whisk until emulsified.  
  8. Gently remove the finished Egg Baskets from the tin.  Top with a drizzle of Lemon Dressing, a sprinkle of Feta Cheese and a small piece of Fresh Dill.
  9. Enjoy Warm for a delicious breakfast, brunch or break the fast dish! These can be made in advance and refrigerated. Just warm them up when you are ready to go.
Upscale Egg Baskets
Upscale Egg Baskets
Upscale Egg Baskets
Upscale Egg Baskets
Upscale Egg Baskets
Upscale Egg Baskets
Upscale Egg Baskets
Upscale Egg Baskets
Upscale Egg Baskets
Upscale Egg Baskets

Upscale Egg Baskets

Course: Breakfast
Cuisine: American, Kosher, Pescatarian
Keyword: Dairy, Healthy, Husband-approved, Kid-friendly, Make-ahead, Milchig, Nut-free, Super Simple, Tisha B'av
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12
Calories: 400kcal
Upscale Egg Baskets are Eggs, Avocado, and Lox expertly packed inside a delicious pastry shell, then topped with a lemon dressing, feta cheese and a bit of dill for a full flavored breakfast in a cute little single serving.
Print Recipe

Ingredients

  • 12 5-½ ” Puff Pastry Squares partially defrosted
  • 1-½ Avocado diced
  • 12 Eggs
  • 3 ounces sliced Lox smoked salmon
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Lemon Juice
  • ½ teaspoons Kosher Salt
  • ¼ teaspoons Black Pepper
  • 2 ounces Feta Cheese
  • 3 stems Fresh Dill

Instructions

  • Preheat the oven to 350 degrees, spray alternating muffin cups with baking spray (including the top)
  • Puff Pastry squares should be defrosted enough to be pliable, but not stretchy. Gently press 1 pastry square into each prepared muffin cup, making a basket.
  • Divide up the Avocado pieces into the pastry baskets. It’s ⅛ of an avocado per muffin cup.
  • Pour one raw Egg into each basket.
  • Top each basket with a strip of Lox laid across the surface of the egg.
  • Bake at 350 for 25-30 minutes. Upscale egg baskets are done baking when the egg is firm and the pastry is golden.
  • While baking, mix the dressing. Combine the Olive Oil, Lemon Juice, Kosher Salt, and Black Pepper in a bowl and whisk until emulsified.
  • Gently remove the finished Egg Baskets from the tin. Top with a drizzle of Lemon Dressing, a sprinkle of Feta Cheese and a small piece of Fresh Dill.

Notes

Enjoy Warm for a delicious breakfast, brunch or break the fast dish! These can be made in advance and refrigerated. Just warm them up when you are ready to go.

Nutrition

Serving: 1g | Sodium: 421.5mg | Sugar: 0.8g | Cholesterol: 191.8mg | Calories: 400kcal | Fat: 28.9g | Protein: 12g | Carbohydrates: 23.4g
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