Find More Recipes

Egg Boats

Ready in 30 mins

Recipe by Graham 

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

If you are not familiar with any ingredients, please check our International Cooking Terms page.

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'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.