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).
Just had to try these as am a savoury freak. Fantastic warm and, surprise ,surprise (not that I didn’t believe you Nagi) they really are excellent cold. Work very well frozen and taken for packed lunch. Grab it out of freezer and go… makes a change from sandwiches. Cracking idea!
My friends and I have been cooking from your recipe Tin recipes.
I have made the best meals ever.
This weekend trying the egg boats woth bacon and cheese.
So far I have made about 34 recipes. All no fail thank you.
Lovely for breakfast perfect for lunch and just down my alley!
Thanks Tania! 🙂
Now THIS is a recipe I can behind. Love the idea of an omelette baked into bread – you are a genius!
Oh I love your description! You always come up with the best ways to describe food!! 🙂
I’ve never been really big on bread for breakfast – much preferring potatoes but after looking at these, I want to change my ways. 🙂
Make these in potatoes! Can you imagine? Ooh, yum. Quiche lorraine potatoes!!
Oh MY! Nagi, I just love all your bread creations – they are to die-for! This one is no exception, I have GOT to try it!
Thanks Jessica! You’re the sweetest! 🙂
Hi Nagi! I love your recipes, your energy, and your humor!! I look forward to your emails.
Do you freeze the “boats” before you bake or after?
Hi Barbara! I’m glad you enjoy reading – and thank you for taking the time to leave me a message! I freeze the boats after I bake them. Did I not make that clear? I must double check! 🙂
I am so sorry, Nagi! You did very clearly state to freeze after baking. I apologize for bothering you. Have a great week!
No apologies! 🙂 Happy to help! N x