Rudy’s Recipe: Egg Boats
- 4 demi sourdough baguettes (check the bakery section)
- 1 package of ground sausage, or use links if you prefer those
- 8 eggs
- ½ cup heavy cream
- 8 ounces pepper jack cheese, grated
- 3 green onions, thinly sliced
- salt and pepper, to taste
Preheat oven to 350° F.
Cut and pull out the middle of all 4 sourdough baguettes, leaving ½ inch of bread in the bottom and on the sides. Set baguettes aside.
Prepare sausage by browning in a cast iron skillet. In a medium bowl, lightly beat together the eggs and the cream. Whisk in remaining ingredients and sausage. Now, you can either evenly divide and pour the mixture into each baguette boat … or, you can cook the mixture until the eggs are cooked and spoon into each baguette boat. I prefer to cook the mixture and spoon into the boats so it won’t be soggy and I know it is cooked properly.
Place all 4 baguettes on a baking sheet and bake for 10 – 15 minutes; just enough for bread to crisp and brown. Allow boats to cool for 10 minutes, cut and serve.
**For a twist try making these with pizza sauce and your favorite pizza toppings. Pizza boats! 🙂
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