Baked Egg Boats
Ingredients:
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
Directions:
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
