Baked egg boats are a delightful and creative way to enjoy eggs for breakfast or brunch. They involve scooping out the insides of a baguette or similar bread, filling it with a mixture of eggs, cheese, and other toppings, and then baking it until the eggs are set and the bread is crispy. Here’s a basic recipe to make baked egg boats:
Ingredients:
- 2 small baguettes or French bread rolls
- 4 large eggs
- 1/4 cup milk
- Salt and pepper, to taste
- 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
- Toppings of your choice (e.g., diced bell peppers, onions, spinach, mushrooms, bacon, or ham)
- Fresh herbs (e.g., chives or parsley) for garnish (optional)
Instructions:
- Preheat your oven to 350°F (175°C).
- Slice the tops off the baguettes and carefully scoop out the soft bread from the center, leaving about a 1/2-inch thick shell. You can save the scooped-out bread for making breadcrumbs or croutons.
- Place the hollowed-out baguettes on a baking sheet lined with parchment paper.
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Add your choice of shredded cheese and toppings to the egg mixture. Mix everything together.
- Carefully pour the egg mixture into the hollowed-out bread boats, dividing it evenly between the two.
- Place the filled bread boats on the prepared baking sheet and bake in the preheated oven for about 20-25 minutes, or until the eggs are set and the tops are golden brown.
- Remove from the oven and let the baked egg boats cool for a few minutes.
- If desired, garnish with fresh herbs like chives or parsley.
- Slice the baked egg boats into individual servings, and serve immediately.
Baked egg boats are versatile, and you can customize them with your favorite ingredients to suit your taste. They make a lovely brunch dish or a quick and satisfying breakfast option. Enjoy experimenting with different fillings and flavors!