30 mins
Ingredients for Egg Boats
Currently displaying quantities in US Imperial Measurements
How to Cook Egg Boats
- Finely chop the pancetta and fry until crisp. Grate the cheese and thinly slice the onion. Cut a deep 'V' through the tops of each baguette until about a ½" (1cm) from the bottom. Partially unstuff the baguettes and set them aside.
- Place the eggs and cream into a mixing bowl and lightly beat together. Whisk in the crisp pancetta, grated (ground) gruyere, sliced onions and lightly season with salt and pepper to taste.
- Divide and pour the mixture into each baguette boat and place onto a baking sheet. Cook in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for 20 to 25 minutes or until golden brown, puffed and set in the center.
GRAHAM'S HOT TIP:
When cooked, season the egg boats with salt and pepper then allow to cool for 4 - 5 minutes before cutting and serving.
Reviews of Egg Boats
May 26 2014 The bread boat idea is amazing and refreshing, since I was in the habit of making the same thing but in a muffin tin rather than bread. Super easy and fluffy goodness. My daughter is in love with these now so I made extra and refrigerated a couple for her to heat up for breakfast. Easy and really tasty! Tammy222 (1 review) |
October 06 2013 Amazing! These are so easy to make and I have my family standing to attention in the kitchen just waiting for them. Great recipe and I use the bread pull from the inside of the baguettes to make croutons. I just toss small pieces of the bread with olive oil and Italian seasoning. Then I cook them at the same time as the egg boat for 20 minutes. Great recipe. Thanks Pauline (1 review) |
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