Baked Mini Cadbury Creme Eggs!!!

I'm SO excited to share my latest food epiphany with you! Not near as excited as I was to eat it, but excited nonetheless! ;)

In a serendipitous moment late last week, while daydreaming about Easter treats and deep-fried Mars bars (like ya would), a magical thought process entered my brain and produced the concept for 'deep-fried' creme eggs. So last night in a delicious, and at times, dangerous test kitchen, I tried out a couple of different ways to prepare the bundles of deliciousness. I had already determined the basics of wrapping and securing the eggs within the phyllo pastry, but whether they would be deep-fried or baked was still to be determined... that was until I basically smoked out the house and nearly caught the kitchen on fire while frying the bundles in fat on the stove (be safe friends, do not try this at home unless you really know what you're doing!). Needless to say, the baked version won out. With that said, even if I did own a deep-frier, I would still recommend the baking method, just because the phyllo pastry is so fragile and so delicate that in the few tests I did in the hot fat, it took less than a minute to brown and start to burn.

Anywho, with all that excitement/embarrassing info divulged (I like to keep it real in my food diaries), let's get to instructing you on how to make these delicious treats at home!

WARNING: YES! It tastes as good as it sounds! And YES! you will experience multiple foodgasms as you consume them. These are wicked-awesome-good!

Eggs Benny

After a week out of province (with a very slow internet connection), followed by a week of sickness (curse you stupid cold!), I'm finally, FINALLY on the mend and in a blogging mood again!! And since I posted the above image to my facebook close to 2 weeks ago now, promising the miracle recipe soon, I figure that's where I should start!

If you've been following along with my Instagram, you may have seen a post or two about Eggs Benedict. It's been a big year in Eggs Benny for me, I've graduated from first taste, to first attempt at home, to first mastered dish (a.k.a I accomplished a sauce that didn't separate!). You can view the word 'mastered' very lightly in this particular case, but I've experienced many trials and tribulations with this finicky sauce, so I feel I've overcome mountains!! In any case, I can honestly say I've tried many methods, with depressing results, until this blender method changed my life! Ok... so that may sound a tad over-dramatic, but when you know with certainty that you're not going to ruin your sauce, and have to start over again - waste another 3 eggs and a stick and a half of butter - you're not nearly as anxious when preparing it! Shout out to Simply Recipes for the tip!

Anywho, on with the recipe! Since I've also made this several times, I've established a rough timeline of how to prepare the other aspects of the eggs benny dish, so it's all nice and warm when you put it together. If worst comes to worst, heat everything in the microwave for a few seconds before adding the hollandaise, or preheat your oven to a low temp and leave your ingredients in there as you prepare them!

Guacamole

I often find myself proven wrong by my husband. I'll say things like 'Mmmmm we should pick up some salsa on the way home, we've still got those chips in the cupboard', to be met with 'we've got the ingredients home, I'll just make some', to which I typically respond 'but you've never made it before? how do you know we have the ingredients home?' to which he responds 'it's just this and this and this and that' which is always followed by an 'alright... we'll see'. Anddddd then I eat my words! This has happened with Salsa, Pumpkin Spice Lattes and a slew of other recipes including this one. To be honest, I don't even question him anymore. If he says he can make it, he can go to town, I'm sure it will taste the same, if not better than the food in question. This recipe has received rave reviews from our friends and he's even been told, it's second to none. It's sooo good!