Ingredients for Baked Egg Boats
- Sourdough Baguettes
- 4 large eggs
- Heavy Cream
- 4 slices pancetta, cooked and crumbled (or 4 slices bacon, cooked and crumbled)
- Gruyere Cheese
- Green Onions
- Salt and pepper to taste
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.
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
2g
Fat
52g
Carbs
0g
