This is the perfect breakfast, brunch, snack, “to-go” recipe for you! The Baked Egg Boats are so easy, versatile and good. It’s also perfect for the upcoming school holiday breakfasts.
Ingredients (for 4 persons)
- 4 demi sourdough baguettes
- 5 eggs
- 1/3 cup heavy cream
- 4 ounces pancetta, finely chopped and fried until crisp
- 3 ounces gruyere cheese, grated
- 2 green onions, thinly sliced salt, and pepper to taste
(Preparation time: 10 mins; cooking time: 20 mins)
Preheat oven to 350 degrees F.
Cut a deep “V” through the tops of each baguette until about a 1/2 inch to the bottom. Partially unstuff the baguettes. Set aside.
Place the eggs and cream into a mixing bowl and lightly beat together. Whisk in the remaining ingredients and lightly season with salt and pepper.
Divide and pour the mixture into each baguette boat and place onto a baking sheet.
Bake for 20 to 25 minutes or until golden brown, puffed and set in the center. Season with salt and pepper.
Allow to cool for about 5 minutes, cut and serve.
Per serving – Calories:403, Fat: 31.4g, Saturated Fat:13.8g, Unsaturated Fat:0.0g, Carbohydrates: 2.5g, Sugar:0.8g, Protein:27.4g, Cholesterol: 294mg, Calories from Fat 283, Sodium 1046mg, Potassium 319mg, Vitamin A 16%, Vitamin C 3%, Calcium 26%,Iron 10%
Inside Cooking Ep 83: Baked Egg Boats
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