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Baked Egg Boat
Alternative Ingredients are listed in Red
|6"||Italian Sandwich Rolls|
|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.