Saturday, September 28, 2013

Egg Boats

I saw this recipe on FB and thought it would be a great idea for Sunday Brunch.  I just love a recipe that cooks and serves itself without a zillion pans and bowls.

This is one of those recipes that lets you tap into your own creativity.  Instead of meat, use veggies.  Experiment with different cheeses.  Make a spinach, mushroom and feta egg boat or maybe a sausage, pepper and cheddar egg boat.  The possibilities are endless.

Every year, I like to celebrate Mother's Day on Saturday instead of Sunday. All of my children come over with their families and we do a huge brunch. It  makes it so much easier on them with Sunday's Mother's Day traffic and allows them to spend time with their spouse's Moms too.   ( also gives me a peaceful Sunday to spend with my honey)  We usually do bagels, spreads, quiches, waffles, French toast and more.   This will be an easy and delicious addition.

Egg Boats

4 demi sourdough baguettes
8 eggs
½ cup heavy cream
8 ounces your favorite cheese, grated
3 green onions, thinly sliced
Cooked breakfast sausage, ham or bacon (7 ounces)
salt and pepper, to taste

Preheat oven to 350° F.
Cut and pull out the middle of all 4 sourdough baguettes, leaving ½ inch of bread in the bottom and on the sides. Set baguettes aside. Prepare sausage/ bacon/ ham according to package directions. Cut into bite-size pieces and set aside. In a medium bowl, lightly beat together the eggs and the cream. Whisk in remaining ingredients and meat. Evenly divide and pour the mixture into each baguette boat. Place all 4 baguettes on a baking sheet and bake for 25-28 minutes or until set in the center. Allow boats to cool for 10 minutes, cut and serve.

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