Spinach & Feta Breakfast Baguette Boat

Spinach & Feta Baguette Boat

Prep Time: 10 Min
Cook Time: 30 Min

Yields: 4 Pieces

What You Need

• 255g White Baguette
• 3 Large, Free-Range Eggs
• 1/2 C Whipping Cream, room temp
• 1/2 Small yellow Onion, diced
• 3 cloves Garlic, crushed & minced
• 2 Packed Cups Baby Spinach, chopped
• 1/2 C Pizza Mozzarella, shredded
• 1/4 C Feta Cheese, crumbled
• 1/2 Tsp. Red Pepper Flakes 
• 1/2 Tsp. Himalayan Salt 
• Cracked Pepper To Taste

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.​
• Using a liquid measuring cup, whisk together all of the ingredients until thick and combined. Using a rubber spatula, start to pour / transfer the thick, eggy mix into your hollowed out baguette, patting it down with your spatula. It is going to be extremely full so don't worry about a tiny bit of side spillage if it happens. Once the baguette is stuffed, sprinkle the top with salt, pepper, and a sprinkle of pep flakes.​

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• Bake the baguette boat for 30 minutes until the eggs are set and the baguette is slightly golden. Remove your tray and set it onto a wire cooling rack. After 5 + minutes, transfer the baguette to a cutting board and cut it into 4 equal sized pieces. Serve & ENJOY!
• Any leftovers can be refrigerated in an airtight container for 3 - 4 days. Reheat in your oven for best results!

HAPPY VEG

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