Baked Egg Boats

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

Grilled Maple Dijon Pork Chops

Grilled Maple Dijon Pork Chops

Ingredients:

4-6 medium sized chops

1/4 cup grainy Dijon mustard

1/4 cup maple syrup

2 tablespoons brown sugar

2 chopped garlic cloves

1 chopped shallot

1 teaspoon each salt, pepper, and thyme


Directions:

drizzle of light oil like grape seed or similar (this just helps them to not stick on the grill)

Toss the pork chops in the marinade to coat and put them in the fridge for about 45 minutes-hour.

Grill to perfection then serve.