READY IN
30 mins
Egg Boats Recipe

Egg Boats

Rating 4-5 out of 5 - Most cooks definitely will make this recipe again
An Unusual Recipe
Graham

Recipe by  

These egg boats are a new breakfast favorite because they literally take less than five minutes to prepare. Sourdough baguettes filled with sausage, eggs and lots of cheese, baked until hot and toasty... so so good! Breakfast is my favorite meal and I like to order bacon with whatever I'm eating. I like eating potatoes with ketchup. I like eggs over easy, and fluffy scrambled eggs. I pretty much like everything there is to like about breakfast. That is why I get excited just thinking about about these delicious Egg Boats. They are sooo easy to make.

      Preparation Time: 5 Minutes

      Cooking Time: 25 Minutes

Ingredients for Egg Boats

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US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
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

 

How to Cook Egg Boats

  1. 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.
  2. 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.
  3. 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 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.
 
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Reviews of Egg Boats

Rating 4 out of 5 - Many cooks will make this recipe again 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!
(1 review)
 
Rating 5 out of 5 - Many cooks will make this recipe again 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
(1 review)
 

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