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.
Mediterranean-Style Baked Egg Boats
- 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
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.
Reprinted with permission from The Perfect Egg, by Teri Lyn Fisher and Jenny Park, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC.
Photographs copyright © 2015 by Teri Lyn Fisher.