This one goes out to the breakfast hounds out there. The notion of slashing a baguettes into shiploads of breakfast ‘nom was foreign to me only until recently. Then this rendition of baked egg boats from the food blog Spoon Fork Bacon popped up on Tumblr.
Preparation is simple and can be done ahead of time. I was able to substitute pancetta with crisp chopped bacon, heavy cream for half and half, and gruyere with colby jack cheese. I also added chopped roma tomato to give the dish some color.
Baked egg boats is a simple, self-contained and satisfying breakfast item. On a second time around, I might try broiling the egg boats on low for the last 5 minutes for a crispier top. Opting to serve it with sliced avocado complimented the creaminess of the eggs.
1. Preheat oven to 350 degrees.
2. 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.
3. 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.
4. Divide and pour the mixture into each baguette boat and place onto a baking sheet.
5. Bake for 20 to 25 minutes or until golden brown, puffed and set in the center. Season with salt and pepper.
6. Allow to cool for about 5 minutes, cut and serve.
4 demi sourdough baguettes
1/3 cup heavy cream
4 ounces pancetta, finely chopped and fried until crisp
3 ounces gruyere cheese, grated
2 green onions, thinly sliced salt and pepper to taste
Recipe adapted from http://www.spoonforkbacon.com/2012/01/baked-egg-boats/