Pupa Cu L'ova means Eggs in a basket in Italian and is a traditional Easter breakfast enjoyed by children & adults throughout Italy. One of our fondest memories of Easter morning (besides getting chocolate-filled baskets from the Easter Bunny) is eating these delicious Eggs in a Basket for breakfast. Every Easter our mom and her sister (Aunt Sally) would bake these delicious treats while we all looked forward to eating them. Our parents enjoyed them over their morning coffee while we enjoyed them with a glass of milk. Traditionally this scone-type muffin is made with anise flavoring but our children preferred vanilla flavoring with our secret ingredient, Fiori di Sicilia. Your family will love these for breakfast.
- 5 cups all-purpose flour
- 1 cup granulated sugar
- 2 Tablespoons baking powder
- 1/4 tsp salt, pink Himalayan, or table salt
- 1/2 cup salted butter (1 stick)
- 1/2 cup Crisco shortening (we use Crisco butter flavor)
- 4 large eggs
- 1/2 cup whole milk
- 1 tsp quality vanilla extract (not imitation vanilla)
- 1/2 tsp Fiori di Sicilia (optional for muffin dough)
- Muffin tin (12 muffins)
- 1 cup confectioners powdered sugar
- 1-2 Tablespoons milk (more or less to get a thick consistency)
- 1/2 tsp Fiori di Sicilia
- 1 cup sweetened, shredded coconut
- neon green food coloring
- 12 raw, colored eggs
- colored sprinkles and/or nonpareils
- Preheat oven to 350ºF.
- In a large mixing bowl combine flour, granulated sugar, baking powder, and salt. Mix well.
- Cut butter & shortening into the flour mixture by hand until crumbly (a stand mixer can also be used).
- In a medium bowl mix eggs, 1/2 cup milk, and extract flavorings.
- Make a well in the flour mixture and add the egg mixture.
- Mix until dough is smooth and can form into a ball.
- Roll out on a very lightly floured, clean surface, to about 1/4-inch thickness.
- Using a 4-inch cookie cutter, cut 12 rounds of dough (use leftover dough to make additional 3-4 baskets)
- Cut 24 dough strips, approximately 5/8-inch wide, and long enough to cover the egg and attach to the basket rim to form an X or criss-cross over each egg in the muffin tin. Some basket handles may pull away during baking…not to worry as they will be covered with coconut when decorated.
- Press gently into a lightly greased muffin tin. Carefully press dough to the inside of each muffin cup.
- With a small fork, pierce the bottom of each cup.
- Place 1 colored egg into each cup, wide side down.
- Take 2 strips for each muffin and criss-cross over the egg, pinching onto the edge of the basket. Make sure you get the egg as straight as possible as they may shift in baking.
- Bake at 350º F for 25-30 minutes until lightly browned.
- When lightly browned, remove from the oven and place muffin tin on a cooling rack. Let cool for about 1 hour then remove from tin and continue cooling on a rack.
- Put the shredded coconut and a few drops of green food coloring into a large plastic food bag. Shake well until the desired color is achieved. Add more if you want a darker green. (Can also be mixed with a fork in a bowl)
- In a small bowl whisk the confectioner’s powdered sugar with 1-2 Tablespoons milk and 1/2 tsp of Fiori di Sicilia flavoring. Immediately use a small pastry brush, paint the icing onto the basket strips then dip in colored sprinkles.
- Take a pastry brush and paint the basket perimeter with icing, then dip the basket perimeter into the colored coconut and pat lightly, making sure to cover well. Gently shake excess coconut off.
- Store in a tightly covered food container in the refrigerator. Bring to room temperature before serving.
- Best served with a hot cup of coffee for the adults or a glass of milk for the kids!
Notes: The baked texture should be similar to scones. The colored raw egg will become hard-boiled after baking is complete.
For Food Safety, do not leave cooked eggs out of the refrigerator for more than 2 hours. If you won’t be serving the same day, refrigerate and allow to reach room temperature before serving.
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