Egg Boats
Egg Boats
Serves: to serve 4
Prep Time: 5 Minutes
Cook Time: 25 Minutes
Ready In: 30 mins
ingredients
4 -
demi sourdough baguettes
5 - eggs
6 - 8 tablespoons - double cream (heavy cream)
4 oz - pancetta
3 oz - gruyere cheese
1 medium - onion
- salt & pepper
5 - eggs
6 - 8 tablespoons - double cream (heavy cream)
4 oz - pancetta
3 oz - gruyere cheese
1 medium - onion
- salt & pepper
directions
- 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.
