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EGGS - BAKED - Bacon, Eggs and Cheese Boats
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BACON, EGG AND CHEESE BOATS | |
4 Demi-Baguettes | |
8 Large | Eggs |
1/4 cup | Heavy Cream |
1/2 pound | Thick-Cut Bacon, (Diced) |
1 cup | Gruyere, (Shredded) |
1/4 cup | Chives, (Chopped) |
Salt | |
Freshly Ground Black Pepper | |
For the Salad | |
5 ounce box | Mixed Greens |
1/2 | Red Onion, (sliced) |
1 | Lemon, (juiced) |
Salt | |
Freshly Ground Black Pepper | |
Olive Oil |
Preheat your oven to 350°F.
In a sauté pan over medium-high heat, cook the Bacon until crispy. Remove to a paper towel lined plate and allow to cool.
Carefully make a "V" cut along the center of each Baguette, leaving about 1/2 inch left in the bottom. Scoop out the center of the Bread. Place the Baguettes on a baking sheet.
In a large mixing bowl whisk together the Eggs, Heavy Cream, Gruyere, Chives and Bacon. Season with Salt and Freshly Ground Pepper. Pour the Egg mixture into the Baguette and place in the oven. Bake for 20 minutes or until the Eggs are puffed and slightly moist in the center. The Eggs will carry-over cook for a few minutes. When cool enough to handle, cut each Baguette into 4 slices and serve.
For the Salad:
In a mixing bowl, toss Mixed Greens and Red Onion with the juice of a emon. Drizzle with Olive Oil and season with Salt and Pepper.
Helpful Tips
1. Use the leftover Bread to make homemade Breadcrumbs
2. Crack the Eggs on the counter not the side of bowl to avoid bacteria
3. Use some Milk with the Cheese and Eggs to help the Eggs not overcook and bring out the creaminess of the Eggs and Cheese.
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