Egg Baskets With Dill Cheddar Sauce
Recipe: #18721
April 30, 2015
Categories: Breakfast, Cheese, Cheddar, Eggs, Eastern European, Brunch, Mothers Day, Oven Bake, more
"These were from Pillsbury Cook-Off 1955; they look good."
Original is 6 servings
Ingredients
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- SAUCE
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Nutritional
- Serving Size: 1 (257.1 g)
- Calories 578.7
- Total Fat - 40.3 g
- Saturated Fat - 15.3 g
- Cholesterol - 255.1 mg
- Sodium - 972 mg
- Total Carbohydrate - 35.2 g
- Dietary Fiber - 1.2 g
- Sugars - 5.4 g
- Protein - 18.7 g
- Calcium - 310.7 mg
- Iron - 1.6 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cut Crisco shortening into flour and salt, and cheddar cheese.
Step 2
Add water; make crust; roll out to 1/2 inch thick.
Step 3
Cut to fit muffin tins; let pastry extend 1/4 inch over top.
Step 4
Make 6 circles 4 inch across.
Step 5
Put eggs into muffin tin; salt and pepper.
Step 6
Top with circle; pinch edges.
Step 7
Bake 450 degrees Fahrenheit for 20 minutes.
FOR THE SAUCE
Step 8
Mix flour and butter together to make a roux.
Step 9
Add milk and, stirring constantly, let it get thick.
Step 10
Add cheese and dill; stir.
Tips
No special items needed.
0 Reviews
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