Baked Egg Boats
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- demi sourdough baguettes
- 1/3 c
- heavy cream
- 4 oz
- pancetta, finely chopped & fried to a crisp
- 3 oz
- gruyere cheese, grated
- green onions, thinly sliced
- salt and pepper to taste
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.