Baked Breakfast Boats
Hollowed out baguettes, filled with scrambled eggs, ham, Swiss cheese and onion. Perfect for a Sunday brunch!
Servings: 4
Ingredients
- 4 sourdough baguettes (I used two 18-inch long baguettes)
- 5 lg. eggs
- 1/3 c. heavy cream
- 1/2 c. cooked ham, bacon or pancetta finely chopped
- 4 oz. gruyere or Swiss cheese grated
- 2 green onions thinly sliced
- Salt and pepper to taste
Instructions
- Preheat oven to 350 degrees. Cut a deep “V” through the tops of each baguette leaving about a 1/2 inch on the bottom. remove tops and set aside.
- In a large bowl, whisk together eggs and heavy cream. Stir in the remaining ingredients and lightly season with salt and pepper.
- Divide and pour the egg 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. Allow to cool for about 5 minutes, cut and serve.
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