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Baked Egg Boats

Egg boat whole
I don’t know about you but it seems as though by the end of the week, we usually have 1/2 a loaf of what was once fresh bread hanging around. When this happens to be remnants of a French baguette I like to make these baked egg boats for breakfast on the weekend. Obviously, you could also just plan ahead and get cute little demi loaves or just cut your baguette into halves or thirds – whatever floats your boat, hah.

I tweaked this recipe from this awesome blog Spoon Fork Bacon. The main reason for my tweaking is that I usually don’t have heavy cream, panecetta and gruyere hanging around. So, if you’re planning ahead and like the sound of pancetta over ham, and gruyere rather than cheddar – go ahead and get those ingredients ahead of time. Also, if you’re just fancy and have those items on hand – bravo.

egg boat sliced

Baked Egg Boats

Ingredients:

  • 4 demi baguettes (if you can't find the demi baguettes, you could get full ones and cut them in half)
  • 5 eggs (make sure you have more on hand just in case you remove more bread than the recipe anticipated and you need extra egg)
  • 1/3 cup heavy cream (light cream and half & half work, too)
  • 1/3 lb. ham, chopped (you could use any pork product (bacon, sausage, pancetta)  you like here - just make sure it's fully cooked before adding it in)
  • 1/4 lb. cheddar cheese (again, you could use your favorite cheese here, too)
  • 2 green onions, thinly sliced
  • Salt and pepper, to taste

Directions:

  1. Preheat the oven to 350°F
  2. Cut a deep "V" into the center of the baguette until you're about 1/2" from the bottom - remove some of the bread so the egg mixture has a place to go - set aside.  I like to wrap the bottom of the baguette in aluminum foil to ensure nothing seeps out (I tend to remove more bread than is probably intended) - this is optional.
  3. Place the eggs and cream in a bowl together and beat until combined - whisk in the remaining ingredients and season with salt and pepper
  4. Divide and pour the mixture into each baguette boat and place onto a baking sheet
  5. The recipe I adapted this from says to bake for 20-25 minutes but every time I make these I bake them for at least 45 minutes.  I'm not sure if this is because I remove too much bread from the baguette, but please keep that in mind when allotting time for baking.
  6. Allow them to rest for 5 minutes before cutting and serving

 

Recipe adapted from Spoon Fork Bacon