Hi Guys! I bet everyone is stuffed with all the awesome thanksgiving foods right now and thinking about a dozen different ways to tackle leftovers. If you’re dying for a little turkey day food break we have the PERFECT breakfast, brunch, snack, “to-go” recipe for you…you Baked Egg Boats!! This recipe came into fruition way back when we first started the blog about 5 years ago and it’s been one of our absolutely favorites!! Think quiche, but nix the crust for basically a ‘bageutte- bread bowl’ and you’ve got yourself an egg boat! Seriously, this recipe is so easy, versatile and just gosh darn good! It’s also perfect for upcoming holiday breakfasts + brunches! Enjoy! xx, Jenny Breakfast is my favorite meal. I like to drink iced coffee and watch the cream climb its way down the chunky ice cubes in a dazy before the caffeine hits. I like to order bacon with whatever I’m eating. I like eating potatoes with ketchup. I like eggs over easy, and fluffy scrambled eggs. I pretty much like everything there is to like about breakfast. That is why I am pretty excited about these Baked Egg Boats. They are sooo easy to make. Side note. Remember when Subway got all weird and cut a channel out of the middle of their sandwich bread, and then pulled the bread off cause they were trying to be all different? Yea, that was weird. I’m pretty sure its refered to as the “u” cut with Subway sandwich aficionados. Anyway, if you remember that whole technique they used, apply it to this baked egg situation and I think it will work out pretty well.
Baked Egg Boats
- 4 demi sourdough baguettes
- 5 eggs
- ⅓ 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
- Preheat oven to 350 degrees F.
- Cut a deep “V” through the tops of each baguette until about a ½ 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.