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Baked Egg Boat
Serves 2
Alternative Ingredients are listed in Red

Qty Size Ingredient
2 demi Sourdough Baguettes
demi French Baguettes
6" Italian Sandwich Rolls
6" Ciabatta Rolls
5 lg Eggs
cup Heavy Cream
Salt & Pepper to taste

Preheat oven to 350º.

Cut a deep "V" out of the tops of each roll, lengthwise, and dig out the interior, leaving about a ½" at the bottom.  Set aside.

Place the eggs and cream into a mixing bowl and lightly beat together.  Or whip the eggs and then stir in the cream afterwards.  (depending on whether you prefer variegated, snotty eggs or completely homogenized eggs)  Mix in the remaining ingredients and season with salt and pepper.

Divide the mixture into each bread boat and place on a baking sheet.  TIP: If you are using a hard crusted bread, cover the exterior of the boat (all but the top) to prevent the crust from turning to concrete.

Bake for 20 to 25 minutes, until golden brown and set in the center.

Eat them as a sandwich, or, let cool slightly before slicing them sideways into segments.

* Ingredients:

  4 oz Chopped Bacon (fried crisp)
  2 sprigs Scallion Onions
  3 oz Shredded Cheddar Cheese

  4 oz Sliced Prosciutto (fried crisp)
  2 ea Chopped Shallots
  3 oz Shredded Gruyére Cheese

  4 oz Cubed Ham (browned)
  1 sm Diced Spanish Onion
  3 oz Shredded Baby Swiss Cheese

  4 oz Chopped Pepperoni (fried & drained)
  1 sm Diced San Marzano Tomatoes
  3 oz Shredded Mozzarella Cheese

  4 oz Chopped Dungeness Crab (pre-cooked)
  2 oz Stir Fried Spinach (cooked & drained)
  3 oz Crumbled Goat Cheese

Or any other combination as you please.


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