Hard to believe my sister is getting married in two weeks! With her and her fiance living in two different countries, it’ll be nice for them to finally be together.
Before my sister and her fiance headed out of town for one last adventure before their wedding, we had a little family breakfast as a send off. We had lots of sweets – pain au chocolat, tres leches cake, chocolate chip cookies. We also had fresh fruit, turkey bacon, chicken sausages, hashbrowns, samosas…and egg boats!
I was going to do my usual frittata. Always a hit and super easy, it’s one of my go-to breakfasts. I came across this egg boat though on Pinterest and knew I had to change it up.
This recipe comes from the site Spoon Fork Bacon. I loved the idea of the eggs baked into the bread with all those veggies. The result was a very tasty breakfast and something a little different.
Instead of using mini baguettes, we used two long ones to feed the crowd. I kind of wish I did one more to enjoy for breakfast the next day. This recipe is definitely a keeper!
Adapted from Spoon Fork Bacon
1 long baguette
1/3 cup heavy cream
1/2 cup grated cheddar
2 green onions, sliced
1 red pepper, diced
1/2 onion, diced
Preheat oven to 350 degrees F.
Cut a deep “V” through the top of the baguette until about a 1/2 inch to the bottom. Partially unstuff the baguettes.
Place the eggs and cream into a mixing bowl and lightly beat together. Whisk in the remaining ingredients and lightly season with salt and pepper.
Pour the mixture into the baguette boat and place onto a baking sheet.
Bake for 35 to 40 minutes or until golden brown, puffed and set in the center.
Allow to cool for about 5 minutes, cut and serve.