This is baking in the oven right now as I type. It smells and tastes like a quiche. But…dare I say it.. it’s so much better. Because a) it’s much faster to make b) all you need is a baguette, eggs and milk. Everything else is optional d) So. Much. CRUSTIER!!!
Cheese and Bacon Bread Boats
When my mother saw a photo of this, she laughed out loud and said “you really come up with some odd ideas, don’t you?”. I paused a moment and wondered, would this be too weird to share?
Then I decided, heck, no way! I love this. It is so yummy. It really does taste like a quiche, but with a significantly higher crunch factor. It is SO GOOD that I have to share it!
I actually saw this on a blog called Deliciously Declassified many months ago. It’s been on my list of things to make for ages and when I finally did, I made it again and again and again….
It got to the point where I had built up a stash of about 8 of them in my freezer (oh yes, added bonus – they freeze really well!) and I had to start distributing them to my friends!
I’ve made a few variations so I’ve included suggestions for other fillings in the notes. Smoked salmon is especially good. And an “Italian” one that I made with chopped up bits of salami, olives and sun dried tomatoes.
I even made it one with just cheese and egg and it was still delish! But I have to say, the bacon version is my favourite. It tastes just like a Quiche Lorraine. The inside is soft and custardy, cheesey and bacon-y. And the crust is sensational! I brush it with butter so it comes out extra crusty with a yummy buttery flavour.
You’ll be surprised how little filling you need. I got greedy at first and tried to stuff lots of bacon in but then I had egg overflowing everywhere. So learn from my mistakes – don’t get greedy. A little goes a long way. 🙂
This is a great recipe for scaling up and down. I also made it with a longer baguette and shared it with friends. It is fantastic for feeding crowds because you can make them ahead and freeze them!
Happy weekend! Egg boats for a lazy Sunday brunch? In your PJ’s, flopping around the house with your fluffy pink slippers, wild hair pulled back in a messy pony tail? (Oh wait, that’s me!)
– Nagi
Things stuffed and baked into bread is a always good thing!
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Cheese and Bacon Bread Boats
Ingredients
- 2 oz / 60g bacon , diced
- 2 large or 3 small eggs
- 2 tbsp cream or milk
- Salt and pepper (pinch of each)
- 2 baguettes , about 20 / 8" long and 6cm / 2.5" in diameter
- 1 tbsp melted butter , for brushing or oil spray (optional)
- 2 tbsp finely chopped/sliced shallots/scallions or jalapeños (or 1 tbsp fresh herb of choice) (optional)
- 1/4 cup cheddar or tasty cheese , grated (or any other flavoured cheese that melts)
Instructions
- Preheat oven to 180C/350F.
- Heat a non stick pan over high heat. Cook the bacon until lightly browned, then drain on a paper towel and set aside.
- Whisk together the eggs, cream and salt and pepper in a jug.
- Cut a "V" shape out of each baguette. Pull some bread out, leaving about 1/2" / 1.25cm thick base.
- Brush crust of the bread with melted butter. (Optional - this makes the bread extra golden and buttery)
- Place the bread on a baking tray.
- Carefully pour half the egg mixture into the crevice of each baguette. Leave it for a couple of minutes to soak into the bread a bit.
- Divide the bacon and shallots between each baguette. Then sprinkle over half the cheese (reserve the other half to put on top).
- Carefully pour the remaining egg mixture into each baguette. Pour slowly, giving the egg time to sink into the filling. Top with remaining cheese.
- Bake at 350F/180C for 20 to 25 minutes, or until light golden brown on top and the egg does not "jiggle" when you shake the baguette.
- Serve whole or sliced.
Recipe Notes:
Nutrition assuming you use lean bacon (which I did).
if I win lotto, i’m flying you out to texas so you can make this for us. Ok? haha. YUM! happy July 4th!
Oh! I’ll just pop by next time I’m there! Are you around in October? Mid October, I’ll be in Dallas! 🙂
Hi Nagi! Have you heard the expression “this floats my boat”? Well, this does for me! What a great thing to make and freeze around holidays when brunch is mandatory! Course, I’d eat it for supper or lunch or a late night snack! You could even make a pizza version with pepperoni, peppers and mozzarella! Ham and Swiss doesn’t sound too shabby either!
I love the pizza idea!! I knew you’d love this Dorothy 🙂 It’s a ripper, it really is. I was a bit worried it would be too dry but it is SO moist and juicy on the inside. And cheesy. And bacon-y 🙂 All the good stuff! Hope you have a WONDERFUL weekend Dorothy! 🙂
Not odd in the least! I love the way you come up with new ways to present and combine food – you are always an inspiration! These boats looks seriously delicious and I love how quickly they come together – a necessity when you’re not a morning person 😉
Thanks Kathleen! I was actually a bit dubious at first, I thought it might be too dry but it isn’t at all 🙂 It’s SO custardy on the inside! Kind of reminded me of your pancetta stuffing cups in terms of texture and that same amount of saltiness 🙂
Even veggie hubby eats crunchy bacon… Yummo ….
THIS looks good +the Aussie visitors are en route right now …
AND Never mind America…
4th July is my Birthday
Cheers Nagi
HAPPY BIRTHDAY HEATHER! What a day to be born! The whole of America is celebrating with you!! Te he! 🙂 Hope you have a wonderful weekend and veggie hubbie is spoiling you ROTTEN! 🙂
You are so creative!!! I love this!!!! I bet the crunch factor is off the chain!!!! Yum nagi! Revolutionizing breakfast one post at a time 🙂
Thanks Mila!! Oh, I don’t take any credit for this, I got the idea from Deliciously Declassified! 🙂
What a fabulous idea, Nagi! We have guests staying with us this weekend and this is the perfect breakfast to make! Thank you!!
Thanks so much Marissa! Oooh and YES this is fabulous for guests!! 🙂
This is so creative ! Need to make them for breakfast! So easy and they look crunchy and delicious! Love Tara’s blog!
She’s fab, isn’t she? I love the recipes she shares!! 🙂
Baby brain fog/tired me accidentally doubled my crusty sausage roll recipe. I do believe the spares will become breakfast pods of awesome!
I wonder how many leftovers whisked with eggs I can hide in them before TheTeenager notices…
<..>
If they’re a hit this may solve the waiting until the last minute to run catch the bus but I still want mom breakfast issue she had last spring. (otherwise I think I’m looking at my it’s way too hot outside paired with a salad because babyfluff lunches solution)
Everyone has those days though baby brain is a good excuse so you can justify it!! YES this is perfect “food on the run”! Slice it, heat it, throw it in a paper bag and run out the door!! 🙂