5 from 236 votes
Baked Egg Boats
Baked Egg Boats use hollowed-out sourdough demi baguettes filled with a creamy, savory mixture of eggs, cream, diced pancetta, gruyere cheese, and green onions. The eggs are seasoned with salt and pepper, then baked inside the bread shells until puffed and golden brown. This creates a soft, custardy egg filling contained in the crisp, sturdy sourdough baguette crust, making for a distinctive handheld breakfast or brunch item.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
6
Calories:
340 kcal
Course:
Breakfast, Brunch
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 340
% 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.