This is one of the easiest recipes I have made in some time….not just ‘Easy’, but ‘Super Easy!”. These Baked Egg Boats are fabulous for Easter, Christmas morning, breakfast, brunch, or just when you need to give the kids an easy on the go breakfast! Slice and go. It’s that simple.
Make a ‘boat’ with baguettes
I used two small french bread baguettes and cut a V shaped down the center. Pulled out a bit of the bread (save for homemade breadcrumbs!), leaving about a half inch. This leaves enough ‘padding’ so the eggs don’t soak through. Sourdough works great with these as well.
Egg Boat Filling
The filling is essentially a scrambled egg mixture. If you want it to be fluffy like quiche, use heaving whipping cream and add 1 tbsp of dijon mustard. If you’re worried about calories, try half and half or milk (but note that the eggs will not be as fluffy).
You can get creative with the filling with egg boats, which is the best part. Here’s some more ideas, keep the filling to about 1 cup total, or 1/2 cup if adding cheese (so 1/2 cup filling, 1/2 cup cheese).
- Denver Omelette
- Finely diced bell peppers, onions and cheese. Sauté the onions and peppers first and allow them to cool before adding.
- Veggie
- Sautee onions, mushrooms, red bell pepper, and zucchini with 1 tsp of fresh garlic and 1 tsp butter. allow them to cool before adding.
- Sun-dried Tomato and Rosemary: Add drained and chopped sun dried tomatoes, and fresh chopped rosemary to the egg mixture. No need to sauté first.
Bake the egg boat on a sheet pan lined with either foil or parchment paper, at 350 degrees fahrenheit for about 25 minutes (oven temps may vary). Allow about 10 minutes to cool before slicing.
We ate these for breakfast for a few days and they held up great in the refrigerator. It’s a great brunch recipe to make in advance. Wrap in a paper towel and reheat in the microwave for a minute (careful not to overheat so the bread doesn’t get chewy). Or wrap in foil and reheat at 325 degrees in the oven for about 15 minutes. Serve with fruit and mimosa’s and you got a pretty impressive breakfast!
If you are looking for another twist on breakfast/ brunch stuff – you might try my Eggs Benedict Casserole, Breakfast Casserole, Skillet Baked Eggs, or Ham and Cheese Quiche.
Clink!
Kathi and Rachel
Baked Egg Boats
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Ingredients
- 2 small baguettes
- 6 eggs
- 1/4 cup half and half or whole cream
- 1/2 cup ham cut into cubed
- 1/2 cup grated cheese – I used a mixture of parmesan and mozzarella but anything will work!
- 2 tablespoons chopped chives or green onions
- 1 tsp salt
- 1 tsp pepper
Instructions
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Preheat oven to 350 degrees fahrenheit.
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Cut a V shape into each baguette and hollow out – leaving about 1/2 inch border of bread (see above photo).
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In medium bowl, whisk eggs. Add cream, ham, cheese and salt and pepper. Set aside.
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Pour egg mixture into boats – making sure each egg boat gets equal parts ham and cheese.
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Bake for about 25 minutes until egg mixture is puffy and bread is nicely browned. Oven temperatures may vary
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Cool for 5 minutes – slice and eat!
Nutrition
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