In my pre-blogging days, I gave this recipe a try, and it was a complete disaster. The egg filling leaked out at some point during the baking and I ruined the recipe and the pan. This time, I was sure to use thick break and not puncture it during the cutting up process. I made this at the beginning of the week with the intention of reheating a slice every morning for breakfast, but after a slight reheat mishap this morning, I think this recipe might be better suited to be eaten in one go, maybe for a family breakfast/brunch. I attempted to reheat it on broil this morning, but that ended up with burnt bread and cold eggs (yuck). I’ll probably try the microwave next time. My other advice would be to add enough veggies and cheese, I eyeballed my ratios, and it came out a bit too egg heavy. Also, the original calls for heavy cream, which I didn’t have so I just used milk, but I think that at least half and half might be needed to give it some creaminess.
Here’s the original: http://www.spoonforkbacon.com/2012/01/baked-egg-boats/ . Publishing fun fact: you actually can’t copyright recipes. However, if I use a specific recipe (instead of a conflation of recipes as I usually do) I’ll try to give a link.
– Loaf of bread (a french baguette would probably be better than my loaf of Italian)
– Green onion
– Shredded cheese
– Eggs (I used approx 10 eggs for my recipe, but the original called for 5, I would change this depending on the type/size of bread)
– Milk/other dairy product (the higher the fat content, probably the more delicious)
1. Preheat oven to 350
2. Cut top part out of the loaf of bread. Be VERY careful not to compromise the integrity of the boat structure, or you might spring a leak and drown in a mess of egg
3. Cook bacon and cut into small pieces
4. Cut tomato into small pieces
5. Mix together egg and milk/half and half/heavy cream (whatever)
6. Mix together the rest of the ingredients with egg/dairy mix
7. Season mixture with salt pepper (I also added oregano, because I’m really into oregano)
8. Carefully pour mixture into the bread, being careful not to overfill it.
9. Well, this is the tricky part. In theory, you should be able to bake this for 20-25 minutes and it will be done, but in my easy bake oven it took over an hour. All I can advise is wait until the middle of the egg is puffed up and set (you don’t want uncooked eggs…ugh).
Update: Reheat this in the microwave, save yourself