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Rudy’s Recipe: Egg Boats

Egg Boats

You Need:

  • 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

Make ‘Em:

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! 🙂

– Recipe courtesy of

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