Baked Egg Boats
This recipe transforms demi sourdough baguettes into impressive baked egg boats. Each baguette is hollowed out and filled with a savory mixture of whisked eggs, rich heavy cream, crispy pancetta, and nutty Gruyere cheese, finished with fresh green onions. Baked until golden brown and the eggs are set, these hearty and flavorful boats are perfect for a sophisticated breakfast, brunch, or a light main course, offering a delightful combination of textures and flavors.
Equipment
- 1 Baking Sheet
- 1 Large Skillet For frying pancetta
- 1 Mixing Bowl
- 1 Whisk
- 1 Sharp Serrated Knife For baguettes
Ingredients
Main
- 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 sliced
- salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper for easy cleanup.
- Finely chop the pancetta and fry it in a large skillet over medium heat until golden brown and crispy. Drain the rendered fat and set the crispy pancetta aside on a paper towel-lined plate.
- Carefully slice the top third lengthwise off each demi sourdough baguette. Gently hollow out the soft bread from the center of each baguette, leaving a sturdy shell and about 1/2 inch border all around. Reserve the removed bread for another use or discard.
- In a mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper until just combined; avoid over-whipping.
- Gently fold the crispy pancetta, grated Gruyere cheese, and thinly sliced green onions into the egg mixture.
- Carefully and evenly spoon the egg mixture into the hollowed cavities of each baguette, ensuring not to overfill them, as the eggs will expand slightly during baking.
- Arrange the filled baguettes on the prepared baking sheet.
- Bake for 15-20 minutes, or until the eggs are set to your desired doneness and the baguettes are golden brown and slightly crisp.
- Remove the baked egg boats from the oven and let them cool for a few minutes before slicing.
- Garnish with additional fresh green onions or a sprinkle of cracked black pepper, then slice and serve warm.
Notes
To achieve perfectly baked egg boats, precision is key. Ensure your pancetta is fried until truly crisp, as this provides a crucial textural contrast to the soft eggs and bread. When hollowing out the baguettes, be careful not to puncture the bottom, which could lead to egg leakage. For the egg mixture, avoid over-whipping to prevent an overly airy texture. Adjust baking time based on desired egg doneness—15 minutes for a slightly runny yolk, up to 20 minutes for a fully set egg. Consider adding a pinch of nutmeg to the egg mixture to enhance the Gruyere's flavor, or a dash of hot sauce for a subtle kick. Fresh chives or parsley can replace green onions for a different aromatic profile.