It’s that time of year again. Family members are coming to stay, and get-togethers are planned for just about every weekend. Thankfully, these french baguette egg boats are an easy and delicious way to feed a crowd without too much effort.
You see, I find the idea of preparing a hot breakfast in the morning just dreadful. Every now and then I might make a large batch of protein pancakes for the family, but it’s messy and takes the whole morning. Our busy family of five doesn’t have time for that. But feeding houseguests bowls of cold cereal or store-bought pastries feels pretty lame, too.
That’s why I was thrilled to come across this recipe for baked egg boats last year at Spoon Fork Bacon. They are the perfect alternative to breakfast quiche or pans of scrambled eggs. Even better, they are awesome for a large crowd or for a midday party.
Here’s a fun tip for serving french baguette egg boats at a party:
Bake the egg boats up to 2 hours in advance until just barely set. When cool, slice the egg boats into 1/2 to 1-inch coins. Arrange the coins in a pretty oven-safe platter and cover with foil. Keep the coins in the warm oven as it cools down. They will stay warm, but won’t overcook. When it’s time to serve, place the hot platter on a trivet. This is how we served a spinach and feta version of these delicious egg boats at baby E’s baptism last fall.
Whether you’re hosting family members for the holidays, or just want to have a delicious no-fuss brunch recipe that won’t destroy your kitchen and take all morning, these french baguette egg boats are sure to be a hit.
French Baguette Egg Boats
(Adapted from Spoon Fork Bacon)
- 1 French Baguette, approximately 18 inches long and 2 inches in diameter
- 4 eggs
- 1/4 C whole milk or cream
- 1 cup frozen chopped broccoli, defrosted and chopped into small pieces
- 1/2 to 1 C Shredded cheddar cheese
- Preheat your oven to 325°F. Prepare a sheet pan with a layer of aluminum foil or parchment paper. Make sure the sheet pan is big enough to hold your entire baguette.
- Cut a trench in the baguette at least a half an inch to 1 inch wide.
- Beat together eggs and milk in a large bowl. Salt and pepper to taste.
- Spoon a small amount of egg mixture into the bottom of the trench, and press a thin layer of broccoli on top of the egg mixture. Add more egg mixture on top, and then layer with cheddar cheese.
- Continue to add egg mixture to the baguette for the next 15 minutes, waiting for the egg to get absorbed between additions. This step is key to ensuring the bread is saturated with egg mixture, so you get a nice custardy center.
- Bake for 20-30 minutes until the egg mixture is solid on top.