These Baked Egg Boats are perfect when you’re looking for a tasty and healthy breakfast that’s also quick to make with basic ingredients you have on hand. The crunchy golden breadcrumbs on top add a wonderful texture to this breakfast dish.

I love breakfast. Not just the I-think-you’re-really-sweet kind of love, but the passionately serious I-want-to-elope-with-you-to-Las-Vegas-and-blow-all-our-money-on-the-slots kind of love. I don’t know whether I love it so much because it’s such a versatile meal – you can have sweet or savoury, crunchy or soft, hot or cold: breakfast is a very open and accepting meal, you know – or because I only eat it on weekends and it therefore symbolises a whole day ahead of me in which I get to do whatever I please whenever I feel like it.

Whatever the reason, I love breakfast and I love whipping up new and easy recipes for breakfast. Often I don’t really think about eating in the morning until I’m suddenly hit with an insatiable hunger that must be fed immediately. This is why I like breakfast recipes that are quick and easy to prepare with ingredients I probably already have sat in the fridge and cupboards.

These Baked Egg Boats only take a couple of minutes to put together and don’t take long to bake either. You don’t have to use the exact ingredients listed below – you can try a whole range of sliced meat and herbs.
If you like this recipe, here is a similar one for Baked Egg Boats.

Breakfast Egg Boats

Ingredients

1 small baguette

2 slices ham

2 eggs

Grated cheese

Parsley

Recipe

1. Pre-heat the oven to 180C/350F and scoop all the bread filling out of the baguette. Don’t throw it away though, you're going to need it later.

2. Line the bottom of each baguette boat with a slice of ham and top with a little grated cheese then crack an egg on top, being careful not to split the yolk.

3. Crumble the bread you scooped out of the baguettes until you have some small- and medium –sized crumbs. Mix the rest of the grated cheese and a little parsley into the breadcrumbs.

4. Sprinkle the crumbs on your baguette boats and place them in the oven for around 15-20 minutes or until the egg has set and the breadcrumbs are golden brown.

Here are the link parties I take part in.
Come and join the fun!

These baked egg boats are so easy to make, yet extremely tasty and filling. Since they require so little effort, you could even make them for a weekday breakfast, although you would probably only need half a baguette to keep you going until way after lunch.

I didn’t scoop enough bread out of the baguettes and therefore couldn’t pour all of the bacon and eggy-goodness into the boats, so be sure to take out a lot of the bread! It’s quite hard to tell when these are ready, so make sure you give them at least 30 minutes in the oven.

On the balcony with a cup of tea, the glistening sea in the background and good company – these baked egg boats are the perfect brunch treat for two.

Inspired by Spoon Fork Bacon.

Ingredients

2 small baguettes

3 eggs

50ml single scream

50g chopped uncooked bacon

60g grated cheese

½ onion, finely chopped

Salt and pepper

Recipe

1. Preheat the oven to 170C.

2. Slice a deep V shape into each of the baguettes and remove a fair amount of the filling.

3. Fry the bacon for around five minutes – cooked but not crispy.

4. Lightly whisk together the eggs and cream. Add the bacon, cheese, onion, salt and pepper.

5. Pour even amounts of the egg mix into the baguettes and place on a baking sheet.

6. Bake for around 30 minutes or until fully-cooked and set in the centre.