EQUIPMENT:
CUPCAKE TIN OR LARGER SIZE MUFFIN TIN
SCRAMBLED EGGS:
FOR THE CUPCAKE TIN ABOUT 1.5 EGGS PER POCKET
FOR THE MUFFIN TIN ABOUT 2.0 EGGS
IT DEPENDS ON WHAT SIZE EGGS YOU USE.
ANOTHER OPTION IS THE ADDITION OF 1/2 & 1/2 IN THE SCRAMBLED EGGS.
INGREDIENTS FOR THE SCRAMBLED EGGS:
THE FOLLOWING INGREDIENTS SHOULD BE FINE CHOPPED.
FRIED ONIONS AND PEPPERS WITH SOME SORT OF SOFT CHEESE THAT MELTS EASY.
CHEESE SUGGESTIONS: CHOOSE ONE: KRAFT SLICES, MONTEREY JACK, FETA, FONTINA, GRATING CHEESE
ADDITION OF MEATS: CHOOSE ONE: SAUSAGE, HAM, SALAMI, PORK ROLL.(RAW MEATS SHOULD BE COOKED FIRST)
THE CHOICES ARE ENDLESS, BE CREATIVE
(MY FAVORITE IS PEPPERONI OR PROSCIUTTO WITH FONTINA CHEESE AND BASIL)
INCORPORATE ALL THE INGREDIENTS WITH THE SCRAMBLED EGGS.
SPRAY THE TINS WITH PAM.
LINE THE TINS, WHICHEVER YOU USE, WITH PUFF PASTRY
FILL THE PUFFED PASTRY WITH THE EGG MIXTURE
BAKE AT 350 UNTIL THE PUFFED PASTRY IS COOKED AND GOLDEN AND THE EGGS ARE COOKED
GARNISH WITH PARSLEY OR BASIL AND HALVED CHERRY TOMATOES
Leonard J. Calabro 014-02-02 Sandy Hook
Egg in a Basket
"When I am asked to bring something for breakfast this recipe is always a winner, It's easy and impressive" Leonard
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