Baked Egg Boats Recipes

BREAKFAST-FOR-DINNER EGG BOATS

Steps:

• Preheat the oven to 375 degrees F.
• Brown the breakfast sausage in a medium skillet over medium heat, breaking it up with a wooden spoon, about 6 minutes.
• Whisk together the eggs, milk, mustard and a pinch of salt in a large mixing bowl.
• Cut a long oval down the center of each bread, about 2 inches wide and 4 inches long. Hollow out most of the insides, like a canoe, leaving about 1/2-inch border all the way around. Place on a baking sheet, then gently pour half the egg mixture into each "boat." Sprinkle with the browned breakfast sausage and a few pinches of chopped kale, then top with remaining egg mixture.
• Top each boat with the shredded Cheddar, and bake until the cheese is browned and bubbly and eggs are just set, between 25 to 35 minutes. Let cool about 5 minutes, then garnish with parsley and serve!

BAKED EGG BOATS FOR TWO

Steps:

• Preheat oven to 350°F.
• Place bread halves on a lightly greased baking sheet. Slide into the oven and bake for about 20 minutes.
• Remove loaves from oven and slice a long hole in the middle of them, lengthwise. Pull out some of the dough filling inside each loaf, creating little boats.
• In the meantime, dice the bacon and cook until crispy. Remove the bacon from the skillet and drain on paper towels.
• Whisk together the eggs and heavy cream. Then add the bacon, cheese, scallions, a pinch of salt and pepper. Whisk to combine.
• Pour the filling into each loaf boat and bake an additional 20 to 25 minutes, until set in the center and golden brown. Serve immediately!

BAKED EGG BOATS

Steps:

• Preheat oven to 350
• Cut a V shape into each baguette and hollow out - leaving about 1/2 inch border of bread (see above photo).
• In medium bowl, scramble eggs.
• Add cream, ham, cheese, salt and pepper.
• Spoon into boats - making sure each egg boat gets equal parts ham and cheese.
• Bake for about 25 minutes until egg mixture is puffy and bread is nicely browned.
• Cool for 5 minutes - slice and eat!

EGG IN A BOAT

Steps:

• Butter both sides of bread. Cut a circular hole in the center of the slice of bread, about 2 1/2 inches in diameter.
• Heat a frying pan or griddle on medium-high heat. When the frying pan is hot, place the bread into the pan and let it brown for one minute. Flip the toast over and let the other side brown for one minute.
• Break the egg into the hole in the bread. Cook for 2 minutes, or until the egg is cooked to the consistency you prefer.

BAKED EGG BOATS

Steps:

• Preheat oven to 350 degrees F.
• Cut a deep "V" through the tops of each baguette until about a ½ inch to the bottom and remove top. Un-stuff demi baguettes as much as possible, while keeping the shell of the baguettes intact. It's very important not to puncture through the crust while slicing the tops off and while un-stuffing. Set hollowed baguettes aside and discard the tops and removed stuffing.
• Sprinkle about tablespoon of shredded cheese into the bottom of each hollowed baguette.
• Whisk together eggs and cream, then stir in the remaining ingredients. Lightly season with salt and pepper.
• Place baguettes onto a baking sheet and fill each with half the egg mixture. (the egg and cream will pour out faster than the filling "bits" so it's best to switch off pouring into each baguette to ensure each one get equal parts of everything in the egg mixture)
• Transfer baking sheet to oven and bake for 35 to 30 minutes or until golden brown, puffed and eggs have set.
• Remove baked egg boats from oven and cool for about 5 minutes. Cut each baguette into pieces and serve.

BAKED AVOCADO EGG BOATS

Steps:

• Start by Preheating the oven to 350° F.
• Then, line a rimmed baking sheet with parchment paper.
• Next, cut avocados in half lengthwise and remove the pits. I usually use a butter knife so that I don't slice into the pit.
• Then, use a spoon to carefully remove some of the avocado flesh around the pit to create more space for the egg.
• Reserve removed flesh for another use (or smash, season with salt and pepper to taste, and top each baked avocado half with a spoonful before serving).
• Crack one egg into a small bowl and then carefully transfer the egg into one of the prepared avocado halves.
• Place the filled avocado onto the prepared baking sheet and repeat this process with the remaining avocado halves and eggs.
• Season each with salt and pepper, to taste.
• Place filled avocado halves in pre-heated oven to bake for 20-25 minutes, or until the eggs are cooked according to your preference.
• Remove from oven and top each avocado half with shredded Cheddar cheese and crispy bacon pieces.
• Garnish with chives or sliced green onions, if desired, and serve immediately. Enjoy!

BAKED EGG BOATS

Steps:

• Preheat oven to 350 F degrees.
• 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 into a mixing bowl and lightly beat. Whisk in the sausage and cheese and lightly season with salt and pepper. Not much salt may be necessary as the feta cheese is pretty salty.
• 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. Season with salt and pepper if necessary. Garnish with parsley or green onions if preferred.
• Allow to cool for about 5 minutes, cut and serve.

BAKED EGG BOATS RECIPE WITH PANCETTA, LEEKS & CHEVRE

Steps:

• Hollow out the loaf of bread. Make sure not to carve out too much to prevent leaking. Place on a baking sheet lined with parchment paper.
• Fry the pancetta in a small saucepan on medium heat until crispy. Drain off the remaining grease except for a teaspoon or so. Sauté the leeks in the same pan on medium heat until soft.
• Whisk the eggs in a medium bowl. Add the pancetta, leeks, and cracked pepper.
• Place half of the goat cheese in the bottom of the bread bowl. Pour the egg mixture over the goat cheese. Place the remaining goat cheese in the egg mixture. You can also use goat cheese to plug any leaky spots.
• Bake at 350F for 30-40 minutes, until egg is set. Garnish with chives or green onions (optional). Slice and serve warm.

EGG BOATS

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment or foil.
• Cut a slit in the center top of each roll. Hollow out, leaving about 1/2-inch for a "wall."
• Whisk eggs and cream in a medium bowl. Add the rest of the filling ingredients and stir well to combine.
• Divide egg mixture evenly between the rolls.
• Bake for 25-30 minutes or until eggs are just set. Let stand for 5 minutes before serving. If you prefer firmer eggs, then you can microwave on high for about 30 seconds after the standing time.

BREAKFAST CROISSANT BOATS (WITH VIDEO)

Steps:

• Preheat oven to 375°F. Line a baking sheet with parchment paper or a nonstick baking mat.
• Cut the top of each croissant with a knife.
• In a medium bowl, mix cheese, bacon, and green onion.
• In another medium bowl, beat eggs with milk. Combine with the bacon mixture.
• Spoon the egg-bacon mixture into the prepared croissant boats. Place them on a baking sheet.
• Bake in the oven for 25 mins, or until golden brown and egg mixture is set. Serve and enjoy!

BAKED EGG BOATS

Steps:

• Heat oven to 350 degrees In a small skillet over medium heat fry up pancetta until crispy, about 5 minutes, remove to paper towel lined plate Add 1/2 tablespoon oil and sliced peppers. Sauté until softened, about 5 minutes In medium size bowl whisk together eggs and milk Cut a "V" shape down the length of the top of the baguette, staying about 1/2 inch from the bottom, making sure to not cut through the bottom of the loaf Scoop out the loose top and a bit of the insides to make the "boat" Pour in half of the egg mixture into each baguette Top with half of the pancetta in each baguette In one baguette add sautéed peppers and top with the shredded Gouda In the other baguette add the grape tomatoes and fresh mozzarella Bake for 30 minutes or until the center of the baguette is no longer jiggly when shaken Garnish the tomato mozzarella with basil and the sweet pepper Gouda with chives before serving

BAKED EVERYTHING CHEDDAR EGG BOATS WITH PESTO

Steps:

• 1. Preheat the oven to 350° F.2. Remove the top 1/3 of the bread and then pull out some of the insides to create space for the eggs, being careful not to remove all of the bread, you want a thick layer of bread for your boat. Rub the inside of the bread with olive oil and everything bagel spice or salt and pepper. Bake for 8-10 minutes or until the bread is toasted. 3. Meanwhile, whisk together the eggs, milk, and a pinch each of salt, pepper, and red pepper flakes. Stir in the chives, spinach, and havarti.4. Sprinkle the bottom of the bread with 1/2 cup cheddar, then drizzle over the pesto. Slowly pour in the eggs, allow the mix to sink into the boat. Top with the remaining cheddar. Bake 30-35 minutes, until just set in the center. 5. Top with bacon, basil, and extra pesto. Slice and eat!

5 INGREDIENT BAKED EGG BOATS - BREAKFAST RECIPE TO FEED A CROWD

Steps:

• Whisk the eggs. Add the onion, colored pepper and 3/4 cup of cheddar cheese.
• Hollow out the loaf of bread. Make sure not to carve out too much to prevent leaking.
• Pour in the egg mixture and sprinkle with remaining cheese.
• Bake at 350F for 30-40 minutes, until egg is set. Slice and serve.

BAKED EGG BOATS RECIPES

Steps:

• 1. Preheat oven to 350 degrees F.2. 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.3. 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.4. Divide and pour the mixture into each baguette boat and place onto a baking sheet.5. Bake for 20 to 25 minutes or until golden brown, puffed and set in the center. Season with salt and pepper.6. Allow to cool for about 5 minutes, cut and serve.

BAKED AVOCADO EGG BOATS RECIPE (EGG STUFFED AVOCADO)

Steps:

• Preheat the oven to 450° F and grease or line a baking dish with baking paper.
• Cut the avocado in half lengthwise and remove the pit. Scoop out some of the flesh of each avocado half with a spoon to create a cavity. Cut a tiny slice at the bottom if necessary to help them stand upright.
• Season with a pinch of salt and pepper.
• Crack in the eggs and season again with a pinch of salt and pepper. Drizzle with olive oil.
• Bake in the preheated oven for 15 minutes until the eggs are cooked through.
• Optional: If you're adding additional ingredients like cheese or bacon, take them out half way through baking to add the ingredients.
• Remove from the oven and serve immediately, optionally garnished with fresh herbs.