Baked Egg Boats

We made these one morning that a lot of our family was visiting, and they seemed to be a hit with everyone. There are tons of ways to adjust the ingredients to almost everyone’s liking (although being an “Egg Boat” you probably won’t be able to make it to please any vegans) – we made a few different ones: one with bacon added, another just loaded with veggies for the vegetarians, and then another that had fewer veggies snuck in for the smaller and pickier eaters in the family.

Definitely don’t limit this one to mornings… it could easily serve as the main dish at dinner!

– 2 baguettes
– 5 eggs
– 1/4 c whole milk (we substituted this for the heavy cream recommended and it turned out great)
– chopped onion, bell pepper, mushrooms, bacon (whatever you like, really)
– 1/3 c  shredded cheese (we used mozzarella, but again, go with what you like)
– salt and pepper to taste

*Sorry it’s not more of an exact science, but these can be so personalized that the ingredient list is just more of a suggestion… if you fill it up with veggies, you may end up needing less egg, and if you only use one or two other ingredients, you may need more. What’s great is that it should come out delicious whatever you decide to do!

1 – Preheat oven to 350 degrees F.
2 – Cut a deep “V” through the tops of each baguette until about 1/2 an inch to the bottom and then partially unstuff. Set aside on baking sheet.
3 –  In mixing bowl, lightly beat eggs and milk or cream. Whisk in remaining ingredients and add desired salt and pepper.
4 – Keeping baguettes on baking sheet, pour mixture into each baguette.
5 – Bake for 25 minutes and check before adding more time. The egg should be puffed and set in the center… ours ended up taking closer to 40 minutes.
6 – Allow to cool for about 5 minutes; then cut and serve.

We stuck the few leftovers we had in the fridge, and then people snacked on them straight from the fridge later in the day… according to my family, it was even better cold.

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