Baked Egg Boats
User Reviews
5
Baked Egg Boats
Description
This recipe prepares baked egg boats by slicing sourdough demi baguettes lengthwise and hollowing them out to create a shell. A mixture of eggs, heavy cream, diced pancetta, grated gruyere cheese, and sliced green onions is whisked together, seasoned, and carefully poured into the prepared baguette shells. Baking at 350°F for about 30 to 35 minutes cooks the eggs until golden and set, while keeping the bread crust crisp without leaking.
The choice of sourdough bread is important due to its thicker, heartier crust which holds the filling well. The creamy egg mixture produces a rich, soft interior with bits of pancetta and melted gruyere for flavor and texture contrast. The baking method of covering with a lid ajar allows steam to escape, promoting even cooking and browning.
These egg boats can be made up to two days ahead, wrapped in foil and refrigerated or frozen, then reheated gently in the oven or microwave without losing texture. The recipe advises against substituting milk for cream to preserve the texture of the egg custard. Leftover bread from hollowing can be saved and repurposed as homemade breadcrumbs.
Ingredients
- 2 sourdough bread each about 12"x 2.5" in size, demi baguettes
- 6 egg
- ⅓ cup heavy cream
- 2 ounces pancetta finely diced
- 4 ounces gruyere cheese divided, grated
- 2 green onion thinly sliced
- salt to taste
- black pepper to taste
Instructions
- 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.
Notes
- Use sourdough baguettes with a thick crust to prevent filling from leaking during baking.
- Do not puncture the crust while hollowing out to maintain the shell's integrity.
- The egg boats can be made 2 days ahead, wrapped tightly and refrigerated or frozen for up to 2 months.
- Reheat wrapped in foil in the oven or with a damp paper towel in the microwave to maintain moisture.
- Avoid substituting milk for cream, as it changes the egg custard texture.
- Save discarded bread from hollowing to make homemade breadcrumbs later.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 22g | 7% |
| Protein | 16g | 32% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 209mg | 70% |
| Sodium | 450mg | 19% |
| Potassium | 162mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 651IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 260mg | 26% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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