Egg Boats
Ready in 30 minsPreparation Time
5 MinutesCooking Time
25 MinutesIngredients for Egg Boats
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Currently displaying quantities in US Imperial Measurements
To serve 4:
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
5 eggs
6 - 8 tablespoons double cream (heavy cream)
4 oz pancetta
3 oz gruyere cheese
1 medium onion
salt & pepper
How to Cook Egg Boats
- 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.
- 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.
- 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.
When cooked, season the egg boats with salt and pepper then allow to cool for 4 - 5 minutes before cutting and serving.