Baked Egg Boats

Baked Egg Boats

Baked Egg Boats


4 small sourdough baguettes

5 eggs

1/3 cup heavy cream

4 ounces pancetta, finely chopped and fried until crisp

3 ounces gruyere cheese, grated

2 green onions, thinly slicedsalt and pepper to taste


Preheat oven to 350 degrees F.

Cut a deep “V” through the tops of each baguette until about a 1/2 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.

Serves 4

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