This is baking in the oven right now as I type. It smells and tastes like a quiche. But…dare I say it.. it’s so much better. Because a) it’s much faster to make b) all you need is a baguette, eggs and milk. Everything else is optional d) So. Much. CRUSTIER!!!
Cheese and Bacon Bread Boats
When my mother saw a photo of this, she laughed out loud and said “you really come up with some odd ideas, don’t you?”. I paused a moment and wondered, would this be too weird to share?
Then I decided, heck, no way! I love this. It is so yummy. It really does taste like a quiche, but with a significantly higher crunch factor. It is SO GOOD that I have to share it!
I actually saw this on a blog called Deliciously Declassified many months ago. It’s been on my list of things to make for ages and when I finally did, I made it again and again and again….
It got to the point where I had built up a stash of about 8 of them in my freezer (oh yes, added bonus – they freeze really well!) and I had to start distributing them to my friends!
I’ve made a few variations so I’ve included suggestions for other fillings in the notes. Smoked salmon is especially good. And an “Italian” one that I made with chopped up bits of salami, olives and sun dried tomatoes.
I even made it one with just cheese and egg and it was still delish! But I have to say, the bacon version is my favourite. It tastes just like a Quiche Lorraine. The inside is soft and custardy, cheesey and bacon-y. And the crust is sensational! I brush it with butter so it comes out extra crusty with a yummy buttery flavour.
You’ll be surprised how little filling you need. I got greedy at first and tried to stuff lots of bacon in but then I had egg overflowing everywhere. So learn from my mistakes – don’t get greedy. A little goes a long way. 🙂
This is a great recipe for scaling up and down. I also made it with a longer baguette and shared it with friends. It is fantastic for feeding crowds because you can make them ahead and freeze them!
Happy weekend! Egg boats for a lazy Sunday brunch? In your PJ’s, flopping around the house with your fluffy pink slippers, wild hair pulled back in a messy pony tail? (Oh wait, that’s me!)
– Nagi
Things stuffed and baked into bread is a always good thing!
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Cheese and Bacon Bread Boats
Ingredients
- 2 oz / 60g bacon , diced
- 2 large or 3 small eggs
- 2 tbsp cream or milk
- Salt and pepper (pinch of each)
- 2 baguettes , about 20 / 8" long and 6cm / 2.5" in diameter
- 1 tbsp melted butter , for brushing or oil spray (optional)
- 2 tbsp finely chopped/sliced shallots/scallions or jalapeños (or 1 tbsp fresh herb of choice) (optional)
- 1/4 cup cheddar or tasty cheese , grated (or any other flavoured cheese that melts)
Instructions
- Preheat oven to 180C/350F.
- Heat a non stick pan over high heat. Cook the bacon until lightly browned, then drain on a paper towel and set aside.
- Whisk together the eggs, cream and salt and pepper in a jug.
- Cut a "V" shape out of each baguette. Pull some bread out, leaving about 1/2" / 1.25cm thick base.
- Brush crust of the bread with melted butter. (Optional - this makes the bread extra golden and buttery)
- Place the bread on a baking tray.
- Carefully pour half the egg mixture into the crevice of each baguette. Leave it for a couple of minutes to soak into the bread a bit.
- Divide the bacon and shallots between each baguette. Then sprinkle over half the cheese (reserve the other half to put on top).
- Carefully pour the remaining egg mixture into each baguette. Pour slowly, giving the egg time to sink into the filling. Top with remaining cheese.
- Bake at 350F/180C for 20 to 25 minutes, or until light golden brown on top and the egg does not "jiggle" when you shake the baguette.
- Serve whole or sliced.
Recipe Notes:
Nutrition assuming you use lean bacon (which I did).
Dorothy Dunton says
Hi Nagi! Have you heard the expression “this floats my boat”? Well, this does for me! What a great thing to make and freeze around holidays when brunch is mandatory! Course, I’d eat it for supper or lunch or a late night snack! You could even make a pizza version with pepperoni, peppers and mozzarella! Ham and Swiss doesn’t sound too shabby either!
Nagi | RecipeTin says
I love the pizza idea!! I knew you’d love this Dorothy 🙂 It’s a ripper, it really is. I was a bit worried it would be too dry but it is SO moist and juicy on the inside. And cheesy. And bacon-y 🙂 All the good stuff! Hope you have a WONDERFUL weekend Dorothy! 🙂
Kathleen | HapaNomNom says
Not odd in the least! I love the way you come up with new ways to present and combine food – you are always an inspiration! These boats looks seriously delicious and I love how quickly they come together – a necessity when you’re not a morning person 😉
Nagi | RecipeTin says
Thanks Kathleen! I was actually a bit dubious at first, I thought it might be too dry but it isn’t at all 🙂 It’s SO custardy on the inside! Kind of reminded me of your pancetta stuffing cups in terms of texture and that same amount of saltiness 🙂
Heather says
Even veggie hubby eats crunchy bacon… Yummo ….
THIS looks good +the Aussie visitors are en route right now …
AND Never mind America…
4th July is my Birthday
Cheers Nagi
Nagi | RecipeTin says
HAPPY BIRTHDAY HEATHER! What a day to be born! The whole of America is celebrating with you!! Te he! 🙂 Hope you have a wonderful weekend and veggie hubbie is spoiling you ROTTEN! 🙂
Mila Furman says
You are so creative!!! I love this!!!! I bet the crunch factor is off the chain!!!! Yum nagi! Revolutionizing breakfast one post at a time 🙂
Nagi | RecipeTin says
Thanks Mila!! Oh, I don’t take any credit for this, I got the idea from Deliciously Declassified! 🙂
Marissa | Pinch and Swirl says
What a fabulous idea, Nagi! We have guests staying with us this weekend and this is the perfect breakfast to make! Thank you!!
Nagi | RecipeTin says
Thanks so much Marissa! Oooh and YES this is fabulous for guests!! 🙂
mira says
This is so creative ! Need to make them for breakfast! So easy and they look crunchy and delicious! Love Tara’s blog!
Nagi | RecipeTin says
She’s fab, isn’t she? I love the recipes she shares!! 🙂
Mary C says
Baby brain fog/tired me accidentally doubled my crusty sausage roll recipe. I do believe the spares will become breakfast pods of awesome!
I wonder how many leftovers whisked with eggs I can hide in them before TheTeenager notices…
<..>
If they’re a hit this may solve the waiting until the last minute to run catch the bus but I still want mom breakfast issue she had last spring. (otherwise I think I’m looking at my it’s way too hot outside paired with a salad because babyfluff lunches solution)
Nagi | RecipeTin says
Everyone has those days though baby brain is a good excuse so you can justify it!! YES this is perfect “food on the run”! Slice it, heat it, throw it in a paper bag and run out the door!! 🙂