Description
Comforting and clever baked egg boats filled with custardy eggs, cheddar, and bacon, all stuffed into crusty bread for a portable breakfast feast.
Ingredients
- 2 demi baguettes or 1 loaf French bread
- 6 large eggs
- 1/3 cup heavy cream
- 1 cup shredded cheddar cheese, divided
- 1/2 cup cooked bacon, crumbled
- 2 green onions, thinly sliced
- 2 tablespoons butter, melted
- 1 clove garlic, minced
- Salt to taste
- Black pepper to taste
- Fresh parsley for garnish
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Instructions
- 1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2. Cut a deep V-shape through the top of each baguette or loaf of French bread, stopping about 1/2 inch from the bottom. Hollow out the bread, leaving sturdy walls intact. Brush the inside and outside of the bread with melted butter mixed with minced garlic.
- 3. In a mixing bowl, whisk together the eggs and heavy cream until well combined. Stir in half of the shredded cheese, crumbled bacon, sliced green onions, salt, and pepper.
- 4. Sprinkle the remaining cheese in the bottom of each bread boat. Carefully pour the egg mixture into the boats, distributing it evenly.
- 5. Bake for 25-30 minutes, until the eggs are set and the bread is golden brown.