Ingredients for Baked Egg Boats
- 2 (12 inch) Sourdough Baguettes
- 8 large Eggs
- 1/4 cup Heavy Cream
- 1/2 cup cooked Pancetta
- 1 cup shredded Gruyere Cheese
- 1/4 cup chopped Green Onions (or chives)
- 1/2 teaspoon Salt and 1/4 teaspoon black Pepper
- 1/2 cup cooked Bacon (optional, as alternative to Pancetta)
- Extra Chives, for garnish (optional)
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How to Make Baked Egg Boats
- Preheat oven to 350°F (175°C).
- Cut a deep V-shaped slit into the top of each baguette, stopping about ½ inch from the bottom.
- Gently pull apart the baguette halves to create a small cavity, but don't remove too much bread.
- In a medium bowl, whisk together the eggs and cream.
- Add the cooked pancetta (or bacon), shredded cheese, chopped chives, and a pinch of salt and pepper. Whisk to combine.
- Spoon the egg mixture evenly into each baguette boat.
- Place the filled baguettes onto a baking sheet.
- Bake for 20-25 minutes, or until the egg mixture is set, the bread is golden brown, and the filling is puffed.
- Let cool for 5 minutes before slicing and serving. Garnish with extra chives, if desired.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
2g
Fat
52g
Carbs
0g