Baked Egg Boat
Since I was a kid I always looked forward to weekend breakfasts! Waking up to the delicious aromas and enjoying a well prepared breakfast with family!
This baked egg boat is a great way to start your mornings and get the whole family gathered around the table. The scent alone will have your family reaching for seconds.
One of the great things about things about this breakfast is how versatile it is! For me and my family we kept this recipe vegetarian but you can easily add your favorite breakfast meats or other ingredients!
I hope you enjoy this breakfast recipe with the La Brea Bakery Sourdough Loaf!
It is such a great way to start your day, especially weekends, with well-prepared breakfast around your family and friends. I always like weekend breakfast since I was a little kid. Imagine waking up thanks to delicious smells in the morning.
Gathering that brings and keeps friends and family together.
This recipe will definitely brighten up your weekend breakfast table and force everyone to get together around it because of the smell and the temptation of getting a slice.
I make this recipe as vegetarian, however you can add any meat as your preference. Feel free to add extra greens as you like. I hope you enjoy baking and eating this breakfast recipe.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Serving: 3-4
Ingredients:
- 1 La Brea Bakery Sourdough Loaf
- 2 large eggs
- 4 oz Shredded Mozzarella Cheese
- 1 tablespoon heavy whipping cream
- 1/4 cup chopped green onion, about 1/2 bunch
- 2-3 Cherry Tomatoes, sliced to half
- ½ teaspoon salt
- ½ teaspoon black pepper
- Thyme for garnish
Instructions:
Preheat oven to 350F degrees. Line a baking sheet with parchment paper.
Using a bread knife, cut the top of the loaf as deep V-shape until leaving a half inch at the bottom. Remove the top and the soft interior of the bread, you can save the tops and interior for another use.
Place the eggs into a mixing bowl and lightly beat them. Pour the heavy whipping cream and shredded mozzarella cheese in the bowl and whisk them well. Season the mixture with salt and pepper and whisk them again.
Place the loaf onto the baking sheet and pour the mixture into the loaf boat. Be sure not to overfill the bread. Lastly, top the boat with cherry tomatoes.
Bake it for about 20 to 25 minutes or until golden brown. You may additionally broil just about 2 minutes until you get a nice brown color. Remove your breakfast boat from the oven and garnish with thyme if preferred.
Allow the egg boat to cool for about 5 minutes, cut and serve while warm. Bon appetite!
Reheating: If not serving immediately, allow the egg boat to cool completely. Cut the loaf in half and wrap tightly in aluminum foil. Store in reusable bags in the refrigerator or freezer. Reheat uncovered at 325F in a regular or toaster oven until warmed through for about 20 minutes if refrigerated (or about 30 minutes if frozen).