Baked Egg Boats. Hollow out a baguette, pour in a tasty mixture of egg, pancetta, green onions and cheese, then bake. It’s that easy. Serve with a side of pancetta wrapped asparagus or fruit.
Baked Egg Boats
Makes 4
4 demi sourdough baguettes
5 eggs
1/3 cup heavy cream
4 ounces pancetta, finely chopped and fried until crisp
3 ounces gruyere cheese, grated
2 green onions, thinly slicedsalt and pepper to taste
Preheat oven to 350 degrees.
Cut a deep “V” through the tops of each baguette until about a 1/2 inch to the bottom. Unstuff the baguettes.
Place the eggs and cream into bowl and lightly beat together. Whisk in the remaining ingredients and lightly season with salt and pepper.
Divide and pour the mixture into each baguette boat and place onto a baking sheet.
Bake for 20 to 25 minutes or until golden brown, puffed and set in the center. Season with salt and pepper.
Cool for about 5 minutes, cut and serve.
Adapted from: Spoonforkbacon
