Baked Egg Boats
Recipe Courtesy of Spoon Fork Bacon and TERI LYN FISHER
The original Baked Egg Boats! Delicious, fluffy quiche filling baked into a hollowed out baguette! It’s simple, versatile breakfast perfection that can be taken on the go!
- 2 sourdough demi baguettes (each about 12″x 2.5″ in size)
- 6 eggs
- ⅓ cup heavy cream
- 2 ounces finely diced pancetta
- 4 ounces grated gruyere cheese divided
- 2 thinly sliced green onions
- salt and pepper to taste
- Preheat oven to 350 degrees F.
- Cut a deep “V” through the tops of each baguette until about a ½ inch to the bottom and remove top. Un-stuff demi baguettes as much as possible, while keeping the shell of the baguettes intact. It’s very important not to puncture through the crust while slicing the tops off and while un-stuffing. Set hollowed baguettes aside and discard the tops and removed
- Sprinkle about tablespoon of shredded cheese into the bottom of each hollowed
- Whisk together eggs and cream, then stir in the remaining ingredients. Lightly season with salt and pepper.
- Place baguettes onto a baking sheet and fill each with half the egg mixture. (the egg and cream will pour out faster than the filling “bits” so it’s best to switch off pouring into each baguette to ensure each one get equal parts of everything in the egg mixture)
- Transfer baking sheet to oven and bake for 35 to 30 minutes or until golden brown, puffed and eggs have set.
- Remove baked egg boats from oven and cool for about 5 minutes. Cut each baguette into pieces and serve.
Image Courtesy of Spoon Fork Bacon