Baked Egg, Bacon and Cheese Boats
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Baked Egg, Bacon and Cheese Boats
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Perfect for breakfast or brunch, these Baked Egg, Bacon and Cheese Boats are a cinch to throw together and are filling and delicious.
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Ingredients
For the boats:
- 1/4 lb Bacon diced
- 4 submarine rolls
- 8 large eggs
- 1/4 cup heavy cream
- 1 cup gruyere shredded
- 1/4 cup chives chopped
- salt and pepper to taste
For the salad:
- 2 teaspoons Dijon mustard
- 1 lemon juiced
- 1/4 cup olive oil
- salt to taste
- pepper
- 5 oz mixed greens
- 1/2 small red onion sliced
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Instructions
- Preheat the oven to 350ºF.
- Heat a saute pan over medium-high heat and add the bacon. Cook until crispy. Remove with a slotted spoon to a paper towel lined plate and allow to cool.
- Carefully cut a v-shape along the center of each roll. Pull the center out of the roll, leaving a half inch border around the sides and bottom. Place the rolls on a baking sheet.
- In a large bowl, whisk the eggs and cream together. Stir in the cheese, chives and bacon. Season with salt and pepper. Pour the egg mixture into the center of the rolls.
- Bake for 20-30 minutes, until the eggs are puffed and slightly moist in the center. (The eggs will continue to cook for a few minutes when removed from the oven.)
- Serve whole, or cut in half if the rolls are large.
- For the salad, whisk the Dijon, lemon juice and olive oil in a large bowl until combined. Season to taste with salt and pepper. Add the mixed greens and red onions and toss to combine.
Notes
- barely adapted from The Chew: An Essential Guide to Cooking and Entertaining
- You may have enough filling for 3-5 rolls, depending on the size of the rolls.
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