These edible egg baskets make a fun Easter Brunch Recipe anytime of the year. Although it serves 12, you can adjust the quantities as needed.
- 12 frozen puffed pastry shells
- 12 medium eggs
- 12 slices of ham, fully cooked or Canadian Bacon
- 1 cup of butter
- 6 egg yolks
- 1/4 cup lemon juice
- 1/4 tsp cayenne pepper
Use package directions to make the pastry shells, but under cook. Remove from the oven when they are very light brown. Allow to cool so that they’re not too hot to handle.
Reset oven to 325F degrees if needed.
Cut off the tops of the shells and carefully remove the inside dough without breaking or cutting into the shell walls.
Place shells on a baking sheet. Break one egg into each shell.
Bake until the eggs are set, about 18 minutes.
To make sauce:
Melt butter over low heat and then cool for 5 minutes.
Combine egg yolks, cayenne pepper and lemon juice in a blender. While blending on high speed, add the cooled butter. Blend for another 30 seconds until thick.
Transfer the sauce to a non-stick pan and keep warm over low heat.
On each plate, place one piece of ham topped with a shell. Pour sauce over all before serving.