Egg Boats

Serves: to serve 4

Prep Time: 5 Minutes

Cook Time: 25 Minutes

Ready In: 30 mins

Ingredients

4 - demi sourdough baguettes

5 - eggs

6 - 8 tablespoons - double cream (heavy cream)

4 oz - pancetta

3 oz - gruyere cheese

1 medium - onion

  - salt & pepper

Directions

1. Finely chop the pancetta and fry until crisp. Grate the cheese and thinly slice the onion. Cut a deep 'V' through the tops of each baguette until about a ½" (1cm) from the bottom. Partially unstuff the baguettes and set them aside.
2. Place the eggs and cream into a mixing bowl and lightly beat together. Whisk in the crisp pancetta, grated (ground) gruyere, sliced onions and lightly season with salt and pepper to taste.
3. Divide and pour the mixture into each baguette boat and place onto a baking sheet. Cook in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for 20 to 25 minutes or until golden brown, puffed and set in the center.