Baked Egg Boats

       
Making these egg boats brought back repressed memories of my short, 2 week career as a Sandwich Artist at Subway. It was around the time they used to cut a v-shaped wedge out of the middle of their sandwich bread. We were told cutting it this way turned the roll into a mess free container for the meat. It was a technique I rarely did correctly. Too shallow of a channel and you wouldn't be able to fit in the all of the exorbitant amount of toppings the customer demanded. I found myself apologizing over my inept carving skills. "I'm so sorry. I could only fit a slice of turkey and a few pickles in there." Didn't always appease the customer. It's OK. I realize now they were speaking out in hunger (I read that once on Pinterest).

Too deep and you risk cutting all the way to the bottom of the roll. By the time you've carved out the perfect groove, you realize you've gone through half a dozen rolls and there's a long line of impatient customers. Ah, yes. 2 long weeks as a Sandwich Artist. Anywhoo...

Remember that time we made brioche and eggs for breakfast? The folks over at Spoon Fork Bacon have taken the egg bake to the next level with the addition of the killer trio: bacon, cheese and heavy cream. I highly recommend practicing the v-shaped wedge cut before proceeding. Let's get to cooking shall we?

       Baked Egg Boats

adapted from spoon fork bacon 

Makes: 3, 6-8 inch filled baguettes 

Ingredients:

4 demi french baguettes

8 eggs

1/3 cup heavy cream

4 strips of bacon, finely chopped and fried until crisp

1/4 cup mozzarella  cheese, grated plus additional for topping

2 green onions, thinly sliced
salt and pepper to taste

 Directions:

Preheat oven to 350 degrees F.

Cut a deep “V” through the tops of each baguette until about a 1/2 inch to the bottom. Partially unstuff the baguettes. Set aside.

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.

 Divide and pour the 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. Sprinkle with additional cheese and broil until cheese is melted and golden. Season with salt and pepper.

Allow to cool for about 5 minutes, cut and serve.