I wish I could claim credit for this idea.
I wish I could claim credit for the name Baked Egg Boat.
But I cannot. I saw something similar in an old issue of Real Simple magazine. I, like the genius organizer I am, didn’t write down any notes on how to make this… but the name Baked Egg Boat just stuck with me (for some reason) so I went for it.
It’s like a fancy breakfast sandwich, or a Quiche in a really thick (bread) crust.
And if you don’t think that sounds amazing… well… you’re crazy.
I like how you can add anything to the egg batter: green onion, fancy cheeses, roasted veggies, breakfast meats (or their substitutes). I like when you can add anything you like… it’s similar to pizza in that way. And I love anything similar to pizza.
And if you don’t like pizza… well… you’re crazy.
Now that I’ve probably offended any number of you here’s some unrelated news: it’s snowing outside!!!!!
And if you don’t like snow… well…
Baked Egg Boat, makes one medium-sized baguette.
Needed: a baguette, 5 eggs, 1/3 cup cream or milk, toppings of your choice (I used green onions and shredded cheddar cheese).
Carve out an inverted triangle in your baguette, remove and scrap out a bit more of the inside of the bread. In a bowl combine the eggs, and milk. Now add in small torn pieces of the bread you removed (excluding the crust). Pour this egg batter into the baguette, top with onions, cheese and a bit of salt and pepper. Bake at 350 F for 28-30 minutes (I was surprised by how long it took for the egg to set up-you can try turning the heat up slightly and see how that goes for you).