Breakfast Baguette Boat
Got a baguette handy? You'll definitely enjoy this lovely breakfast / brunch idea! Veggie packed egg / cream mixture baked inside a golden baguette and topped with melty marble. So delish you guys!
PREP TIME
20 minutes
COOK TIME
30 minutes
INGREDIENTS
12
Serves: 4
Ingredients
- 400 grams400 grams400 grams Baguette, Parisienne Baguette
- 4 whole4 whole4 whole Egg, Large, free-range & organic, local is best.
- 0.25 cup0.25 cup0.25 cup Heavy Whipping Cream
- 3 cloves3 cloves3 cloves Garlic, crushed & minced
- 1 whole1 whole1 whole Yellow Onion, diced
- 0.5 whole0.5 whole0.5 whole Bell Pepper, not green, diced
- 1 whole1 whole1 whole Jalapeño Pepper, diced
- 1 cup1 cup1 cup Baby Spinach, packed cup, chopped
- 1 cup1 cup1 cup Cheddar Cheese, Aged Marble, shredded
- 0.5 tsp0.5 tsp0.5 tsp Himalayan Pink Salt
- 1 whole1 whole1 whole Red Pepper Flakes, See Recipe
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 350 F
- Get your baguette on to a flat surface. Leave yourself about 3/4" on both ends of the baguette. Carefully slice the baguette from one end to the other on both sides, finishing with two slices at the ends. Remove all of the bread / baguette, scooping out as much of the fluffy baguette as you can leaving you with an empty baguette "boat". Get your baguette on a parchment lined baking sheet.
- Whisk together the egg, cream, onion, garlic, pepper, jalapeno, spinach, half the cheese, salt, and desired amount of black pepper and pepper flakes. Once combined, you're going to pour this chunky egg mixture in to your empty baguette. Keep a rubber spatula handy to move the chunky egg mixture through the baguette / for patting the filling in to the baguette. Continue until you've used the entire egg mix and your baguette is nice and full.
- Bake for 25 minutes. At this point, your egg mix should be fluffy and golden. Remove the tray to a wire cooling rack. Top your baguette with the remaining shredded marble and return to the oven for another 5 minutes, or until your cheese is melted. Carefully return your tray to the wire cooling rack and let the baguette sit for a minimum of 5 minutes to finish setting / cool down.
- Transfer your baguette to a cutting board and cut it in to 4 equal sized pieces. Serve & ENJOY!
- Leftovers can be stored in an airtight container in the fridge for 3 - 4 days. Reheat in the oven for best results!
Notes
- The veggies will have retained a decent amount of their texture. If you'd like them soft, simply cook them in a splash of EVOO until tender. Let cool, and fold in to your egg mixture.
- This recipe is super versatile. You can swap in or out a variety of veggies depending on what you have on hand.
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About This Recipe
Show nutritional information
Beverages Coconut Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 298 |
| Fat: | 18 g |
| Carbohydrates: | 5 g |
| Protein: | 16 g |
| Cholesterol: | 83 g |
| Sodium: | 580 mg |
| Fiber: | 2 g |
| Sugars: | 4 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
2 responses to “Breakfast Baguette Boat”
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what a delicious way to start the day! 😍
Thank you so much! Any excuse for me to eat more bread is a win for me 🙂