Description
Baked Egg Boats are a mouthwatering breakfast or brunch dish that combines the savory goodness of eggs, cheese, and bacon or pancetta, all nestled inside a hollowed-out baguette or French bread. These versatile boats are not only visually stunning but also packed with flavor, making them the perfect centerpiece for any special morning meal.
Ingredients
- 2 demi baguettes
- 6 large eggs
- 1/3 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 2 green onions, thinly sliced
- 2 tablespoon butter, melted
- 1 clove garlic, minced
- Salt to taste
- Black pepper to taste
- Fresh parsley for garnish
Instructions
1. Preheat your oven to 350°F. Line a baking sheet with parchment paper.
2. Cut a deep V-shape through the top of each baguette, stopping about 1/2 inch from the bottom. Hollow out the bread, leaving the walls intact. Brush the inside and outside of the bread with the melted butter mixed with garlic.
3. In a bowl, whisk together the eggs and cream. Stir in half of the cheese, the crumbled bacon, the green onions, salt, and pepper.
4. Sprinkle the remaining cheese in the bottom of each bread boat. Carefully pour the egg mixture into the boats, distributing the filling evenly.
5. Bake the Baked Egg Boats for 25-30 minutes, or until the eggs are set, puffed, and golden brown.
6. Allow the Baked Egg Boats to cool for 5 minutes before slicing and serving. Garnish with fresh parsley for a beautiful presentation.
Notes
To prevent soggy bread, thoroughly hollow out the interior and brush the inside with melted butter-garlic mixture.
For a healthier twist, use lower-fat cheese or substitute turkey bacon.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 half of a baguette
- Calories: 375
- Sugar: 1g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 275mg