This past Sunday, we hosted a brunch for several of Peter’s coworkers – 18 to be exact. And 5 of their cute munchkins. We’re no strangers to large get togethers, but normally those parties include family and I task them out to bring a lot of the food. Not that I don’t like to cook, but to ease the work load.
Because our guests this weekend were not family, it didn’t feel right asking them to contribute. I was freaked out about having a festive and clean house, beautiful decorations and delicious food. As I placed the various food items into the oven and or fridge, I said a quick prayer to the patron saint of cooking (which, oddly enough, it Saint Elizabeth) and she came through for me. We had many brunch classics; spinach and also panchetta quiche, fruit salad, bagels and lox, french toast casserole and doughnuts – but I also included a dish I called Egg Cups. Mostly because they are made in a muffin tin but also because I couldn’t think of a better name. I thought they came out pretty good, but Peter raved and (claims) coworkers raved to him at work today. So I thought I would share the recipe. I made four variations, but the two clear winners were bacon and cholula hot sauce.
1 box of frozen puff pastry
1 dozen eggs
1 package of center thick cut bacon – diced into small pieces
1 bottle cholula hot sauce
shredded cheese – Gruyère or swiss is great
2-3 good size shallots (small red onions) – diced
salt, pepper and your favorite herb or seasoning (like Mrs. Dash)
Preheat oven to 350 degrees.
Thaw the puff pastry and cut into 4ths and then each quarter in half. This part is a little weird since it makes more rectangles than squares, but the goal is to line a muffin tin with the dough so do your best. Mold the pastry into a VERY well buttered tin being sure not to have too much pastry sticking out over the top so it doesn’t burn. Brush each pastry with butter, salt pepper and a little sprinkle of your favorite seasoning, just something to add a little flavor. Also sprinkle in a small amount of cheese.
Next, break an egg into each cup being careful not to break the yolk. Sprinkle in the diced shallots, a little more salt and pepper and then the topping – either the bacon or the cholula hot sauce. Sprinkle on a little more cheese.
Bake for about 20 minutes or until the eggs are done. If you like them softer, cook the bacon before you add it to the egg and then bake for about 15 minutes. Keep an eye to make sure that the pastry doesn’t burn.
Pop them out of the tin and serve! Garnish the cholula hot sauce version with some sour cream and avocado.
*Another variation would be to beat the eggs with some heavy cream and then add to the cups following the same seasoning directions. Add in veggies, different cheese or meat combinations, or have your guests pick their own combination before baking. Enjoy!