Weekend Breakfast: Baked Egg Boats

One of my favorite things to do during the week is think about the weekend. One of my favorite things to do on a Saturday is wake up and make a fancy breakfast with my boyfriend. Unfortunately, the only thing we can think to make is scrambled eggs and cheese with toast. This recipe for Baked Egg Boats we'll be attempting combines all three in what's sure to be a deliciously pretty package. Plus, we always jump and squeal like three year olds whenever we don't burn a dish. We're all about small accomplishments!

Baked Egg Boats
Makes 4

Ingredients:

4 demi sourdough baguettes

5 eggs

1/3 cup heavy cream

4 ounces pancetta, finely chopped and fried until crisp

3 ounces gruyere cheese, grated

2 green onions, thinly sliced
salt and pepper to taste 

Directions:
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.

images and recipe via Spoon Fork Bacon

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