I know what you are doing this weekend. You are making these “baked egg boats” for brunch. I made them for dinner because I’m a breakfast-for-dinner kind of girl, but they would be such a treat for brunch that I might just have to make them again this weekend. You can choose any filling you like; have your own little omelet station even.
My mom used to make us “egg in a nest” growing up which was an egg fried in the center of piece of bread. So this is for you Mom… I hope Dad makes this for you this weekend.
Baked Egg Boats
Adapted from Spoon Fork Bacon
Ingredients (swap the turkey bacon, chz, scallions for any combo of fillings you like!):
2 demi sourdough baguettes (my “demis” were still big, so I used 2, but if yours are smaller you can use more)
1/3 cup milk (original recipe called for heavy cream, but i used low fat lactaid milk and it was still great)
4 ounces turkey bacon or deli turkey, finely chopped and cooked until crisp
3 ounces grated cheese (cheddar, gruyere, fontina, anything that melts well)
2 green onions, thinly sliced
salt and pepper to taste
1. Preheat oven to 350 degrees F.
2. 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.
3. Place the eggs and milk into a mixing bowl and lightly beat together. Whisk in the remaining ingredients and lightly season with salt and pepper.
4. Divide and pour the mixture into each baguette boat and place onto a baking sheet.
5. Bake for 30 minutes or until golden brown, puffed and set in the center. Season with salt and pepper.
6. Allow to cool for about 5 minutes, cut and serve.