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Dairy
Easy
40 Minutes
Diets 
Upscale Egg Baskets are hearty and filling. 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. Enjoy warm for a delicious breakfast, brunch or break the fast dish! These can be made in advance and refrigerated to make them faster to warm up for a post-Yom Kippur meal. They are flavorful and impressive, yet so easy to make!
12 Gefen Puff Pastry Squares, partially defrosted
1 and 1/2 avocados, diced
12 eggs
3 slices lox, quartered in strips
2 tablespoons Gefen Olive Oil
2 tablespoons Heaven & Earth Lemon Juice
1/2 teaspoon Haddar Kosher Salt
1/4 teaspoon black pepper
2 ounces Ta’amti Feta Cheese
3 sprigs fresh dill
Preheat the oven to 350 degrees Fahrenheit. 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 one pastry square into each prepared muffin cup, making a basket.
Divide up the avocado pieces into the pastry baskets.
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 degrees Fahrenheit 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 ingredients in a bowl and whisk until emulsified.
Gently remove the finished 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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