Cut bacon slices into smaller pieces and cook to desired crispness. Set aside to cool.
In a medium bowl, mix eggs, cream, cheese, bacon and onions. Season with salt and pepper.
Cut a deep “V” through the top of the baguette and partially unstuff the baguette. Place the baguettes into a parchment paper lined baking sheet.
Spoon the egg mixture into the prepared baguettes.
Bake for 20-25 minutes until golden brown, and egg mixture is set.
Allow to cool for about 5 minutes, cut and serve while still warm.
**My own notes:** Try putting your bacon in the freezer for 30 minutes before you cut it up. It makes it easier to create even, clean cuts which will lead to a nicer result in this dish IMO.
HitchlikersGuide
Nice, though I would likely opt to swap the spring onions for chives which I suspect would offer a subtler taste and more balanced flavours overall.
Player_One_1
How is the egg inside going to cook before the outside burns to crisp?
4 Comments
Source: [Home Cooking Adventure](https://www.homecookingadventure.com/egg-boats/)
**Recipe:**
2 demi baguettes
4 eggs
2 tbsp (30g) heavy cream
3.5 oz (100g) bacon slices
1/2 cup (50g) Cheddar cheese
1/4 cup (25g) Parmesan cheese
2 spring onions , chopped
salt and freshly ground black pepper
**Instructions**
Preheat oven to 350F (180C).
Cut bacon slices into smaller pieces and cook to desired crispness. Set aside to cool.
In a medium bowl, mix eggs, cream, cheese, bacon and onions. Season with salt and pepper.
Cut a deep “V” through the top of the baguette and partially unstuff the baguette. Place the baguettes into a parchment paper lined baking sheet.
Spoon the egg mixture into the prepared baguettes.
Bake for 20-25 minutes until golden brown, and egg mixture is set.
Allow to cool for about 5 minutes, cut and serve while still warm.
**My own notes:** Try putting your bacon in the freezer for 30 minutes before you cut it up. It makes it easier to create even, clean cuts which will lead to a nicer result in this dish IMO.
Nice, though I would likely opt to swap the spring onions for chives which I suspect would offer a subtler taste and more balanced flavours overall.
How is the egg inside going to cook before the outside burns to crisp?
Reminded me of subway v cut