Baked Egg Boats Recipes

BAKED EGG BOATS

Steps:

• Preheat oven to 350
• Cut a V shape into each baguette and hollow out - leaving about 1/2 inch border of bread (see above photo).
• In medium bowl, scramble eggs.
• Add cream, ham, cheese, salt and pepper.
• Spoon into boats - making sure each egg boat gets equal parts ham and cheese.
• Bake for about 25 minutes until egg mixture is puffy and bread is nicely browned.
• Cool for 5 minutes - slice and eat!

BAKED EGG BOATS

Steps:

• Preheat oven to 350 degrees F.
• Cut a deep "V" through the tops of each baguette until about a ½ inch to the bottom and remove top. Un-stuff demi baguettes as much as possible, while keeping the shell of the baguettes intact. It's very important not to puncture through the crust while slicing the tops off and while un-stuffing. Set hollowed baguettes aside and discard the tops and removed stuffing.
• Sprinkle about tablespoon of shredded cheese into the bottom of each hollowed baguette.
• Whisk together eggs and cream, then stir in the remaining ingredients. Lightly season with salt and pepper.
• Place baguettes onto a baking sheet and fill each with half the egg mixture. (the egg and cream will pour out faster than the filling "bits" so it's best to switch off pouring into each baguette to ensure each one get equal parts of everything in the egg mixture)
• Transfer baking sheet to oven and bake for 35 to 30 minutes or until golden brown, puffed and eggs have set.
• Remove baked egg boats from oven and cool for about 5 minutes. Cut each baguette into pieces and serve.

BAKED EGG BOATS

Steps:

• Preheat oven to 350 F degrees.
• 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.
• Place the eggs into a mixing bowl and lightly beat. Whisk in the sausage and cheese and lightly season with salt and pepper. Not much salt may be necessary as the feta cheese is pretty salty.
• Divide and pour the mixture into each baguette boat and place onto a baking sheet.
• Bake for 20 to 25 minutes or until golden brown, puffed and set in the center. Season with salt and pepper if necessary. Garnish with parsley or green onions if preferred.
• Allow to cool for about 5 minutes, cut and serve.

BAKED EGG BOATS

Steps:

• Preheat oven to 350 degrees F.
• 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.
• Place the eggs and cream into a mixing bowl and lightly beat together. Whisk in the remaining ingredients and lightly season with salt and pepper.
• Divide and pour the mixture into each baguette boat and place onto a baking sheet.
• Bake for 20 to 25 minutes or until golden brown, puffed and set in the center. Season with salt and pepper.
• Allow to cool for about 5 minutes, cut and serve.

5 INGREDIENT BAKED EGG BOATS - BREAKFAST RECIPE TO FEED A CROWD

Steps:

• Whisk the eggs. Add the onion, colored pepper and 3/4 cup of cheddar cheese.
• Hollow out the loaf of bread. Make sure not to carve out too much to prevent leaking.
• Pour in the egg mixture and sprinkle with remaining cheese.
• Bake at 350F for 30-40 minutes, until egg is set. Slice and serve.

BAKED EGGS IN SWEET POTATO BOATS

Steps:

• Preheat the oven to 375ºF.
• Slice each baked sweet potato in half lengthwise and scoop out enough of each inside to make room for an egg. Brush with the oil inside and out.
• Arrange the sweet potatoes in a baking dish and crack an egg into the hollow created in each sweet potato. Sprinkle with the salt, then transfer to the oven. Bake for 8-10 minutes, until the eggs are set to your liking.
• Meanwhile, make a relish by combining the parsley, cilantro, capers, raisins, shallot, and lemon juice in a small bowl. Taste and add vinegar a little at a time until just tangy enough for your taste buds.
• Serve each egg boat topped with relish.