Baked Egg Boats

By Teri Lyn Fisher & Jenny Park

These baked egg boats were born out of our dual love for baked eggs and for soup served in a bread bowl. Why not combine the two concepts and bake a savory quiche in a hollowed-out baguette? Serve these boats for a terrific breakfast or pack one up for a mid-afternoon snack-on-the-go. If you cannot find square ciabatta rolls, mini baguettes—sourdough or French—will work, too.

Recipe from THE PERFECT EGG by Teri Lyn Fisher & Jenny Park. Order your copy here.

Mediterranean-Style Baked Egg Boats

Servings: 4

Ingredients

6 eggs
2/3 cup sour cream
1/2 yellow onion, diced
1/4 cup diced dry-packed sun-dried tomatoes
5 ounces frozen spinach, thawed, well-drained, and chopped
4 ounces feta cheese, crumbled
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 square ciabatta rolls

Instructions

Preheat the oven to 375°F. Line a baking sheet with parchment paper.

Whisk together the eggs, sour cream, onion, tomatoes, spinach, feta, salt, and pepper in a bowl, mixing well. Cut off the top 1/2-inch or so of each ciabatta roll, leaving a 1/2 to 3/4-inch perimeter around the top, then pull out most of the doughy insides. Place the rolls, hollow side up, on the prepared baking sheet. Divide the egg mixture evenly among the hollowed-out rolls.

Bake for 25 to 30 minutes, until the filling is set in the center and golden brown. Let cool for about 5 minutes before serving. Cut each boat crosswise into strips to serve.