Try this 5 Ingredient Baked Egg Boats recipe
- Carbohydrate 80.473320907 g
- Cholesterol 11.025 mg
- Fat 4.53568509275 g
- Fiber 3.31655434483415 g
- Protein 22.83246336875 g
- Saturated Fat 2.088713519725 g
- Serving Size 1 1 -5 (424g)
- Sodium 1027.89385125 mg
- Sugar 77.1567665621658 g
- Trans Fat 0.359493454075 g
- Calories 452 calories
Step-by-step
- Whisk the eggs. Add the onion, colored pepper and ¾ cup of cheddar cheese.
- Hollow out the loaf of bread. Make sure not to carve out too much to prevent leaking.
- Pour in the egg mixture and sprinkle with remaining cheese.
- Bake at 350F for 30-40 minutes, until egg is set. Slice and serve.
The Bread Foundation
Crust structural integrity determines success when hollowing out a French loaf. Leave roughly a half-inch of crumb lining the interior to stop liquid egg from soaking through the outer crust before baking begins. Soft supermarket baguettes absorb moisture rapidly. Stale or day-old loaves hold their shape better against wet fillings than hyper-fresh loaves.
Scaling Proportions
Adjusting yields up or down requires managing the volume of eggs relative to the cavity size. A standard grocery baguette holds approximately nine eggs when diced vegetables are folded into the mixture. Halving the recipe means using a shorter section of bread rather than reducing the egg count drastically, ensuring the liquid fills the available depth without pooling too thinly. Whisking eggs thoroughly incorporates air so the mixture expands evenly inside the cavity at 350 degrees Fahrenheit.
Baking and Equipment Workarounds
Standard baking sheets fit most retail loaves, but tightly curved crusts can slide around in the oven. Support the curved bottom using folded aluminum foil wedges placed along the sides. Bake for thirty to forty minutes until the center registers completely set and jiggle-free. Cool the bread for five minutes before slicing with a serrated knife to keep the compressed interior from tearing.
