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.
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Jump to RecipeServes: 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:
- 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.
- 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
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.
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