Saturday, December 28, 2013

Egg Boats 2 Ways I totally burned the tops of these, but the inside was totally awesome! (I took out the grapefruit that was under the broiler and put these in, forgetting to move down the oven rack...resulting in some toasty, yet tasty Egg Boats!)

Cheesy Bacon Egg Boats recipe from Zoom Yummy
Egg Boats with Roasted Garlic and Goat Cheese recipe from Fig & Cherry

Cheesy Bacon Egg Boats

What you need:

1 large baguette
5 large eggs (room temperature)
1/3 cup heavy cream
4 strips bacon (finely chopped and fried until crisp)
3 oz cheddar cheese (grated)
2 green onions (finely chopped)
salt and pepper to taste

How to make them:

Preheat oven to 350˚F.
Cut a deep "V" through the top of the baguette.
Partially unstuff the baguette and set aside.
Place the eggs and cream into a mixing bowl and lightly beat together.
Whisk in the remaining ingredients and season with salt and pepper.
Spoon the mixture into the baguette boat and place onto a baking sheet.
Bake for 30 minutes or until golden brown, puffed, and set in the center.
Season with salt or pepper if necessary.
Slice and serve warm, ENJOY!

Egg Boats with Roasted Garlic and Goat Cheese

What you need:

1 half-size baguette
1 TBsp unsalted butter
10 button mushroom (quartered)
4 large eggs
3 Tbsp heavy cream
1 Tbsp flat leaf parsley (finely chopped)
4 cloves garlic (Roasted and mashed)
4 oz goat cheese

How to make them:

Preheat the oven to 350˚F.
Prepare the baguette by cutting a deal "V" into it, without cutting all the way through.
Using your fingers, pull out the fluffy bread and make a cavity. 
Place onto a baking sheet lined with parchment paper.
Melt the butter in a frying pan over medium heat and cook the mushrooms for 5 minutes until browned and tender, set aside.
Whisk the eggs and cream together.
Add the mushroom, parsley, and roasted garlic.
Season with salt and pepper, whisk until well combined.
Pour the mixture into the baguette and crumble the goat chess over the top.
Bake for 20-25 minutes until puffed and golden.
Slice and serve warm, ENJOY!

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