Breakfast Baguette Boat

Breakfast Baguette Boat

Prep Time: 20 Min
Cook Time: 30 Min

Yields: 4 Pieces

What You Need

• 400g Parisienne Baguette
• 4 Large, Free-Range Eggs
• 1/4 C Whipping Cream
• 3 cloves Garlic, crushed & minced
• 1 Yellow Onion, diced
• 1/2 Red Bell Pepper, diced
• 1 Jalapeno, diced (include seeds if you want a little kick of heat)
• 1 Packed Cup Baby Spinach, chopped
• 1 C Aged Marble Cheddar, shredded
• 1/2 Tsp. Himalayan Salt
• Red Pepper Flakes
• Cracked Pepper

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.

Directions

• 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.​

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• 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.​

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• 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!

HAPPY VEG