Baked Egg Boats

On Saturday I had the pleasure of sitting down at the kitchen table with a glass of juice, an iced coffee, some fruit and these wonderful "egg boats" that I'd seen on spoonforkbacon. As usual, I was out and about early and managed to get my hands on some fresh from the oven demi baguettes from a local store. These remind me quite a bit of quiche, taking my least favorite element out the equation (the crust) and replacing it with a crusty, chewy piece of delicious bread. I followed the original recipe's flavor profile fairly closely but these would work with any combination of add ins you'd like. I will say that these were very good right out of the oven but that I much preferred them closer to room temperature where the flavors melded together and really had a chance to shine.

Baked Egg Boats

Serves 4
Printable Recipe

Ingredients:

• 4 demi baguettes
• 6 eggs
• 1/2 cup half and half
• 4 oz cooked ham, chopped
• 3 oz Gruyere, shredded
• 2 scallions, sliced thinly
• Salt and pepper to taste

 Directions:

Preheat oven to 375 degrees. Cut out a channel in the top of each of your baguettes and remove some of the bread to create a boat in which you will pour the egg mixture. Be sure to leave about 1/2 inches of bread on the bottom/sides. In a large measuring cup or bowl, whisk your eggs, half and half and salt and pepper together until well broken up and combined. Now add in your ham, Gruyere and scallions, give another quick whisk and pour mixture into your prepared baguettes. Bake for 25-30 minutes, until tops are puffy and starting to turn golden brown. Let cool a minimum of 5 minutes to allow eggs to set but as I said earlier, I much preferred these when just barely warm.

 

Adapted from SpoonForkBacon

 

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