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This baked egg boat is a delicious breakfast or brunch recipe. Made with bread, eggs, cheese, pancetta, chives, and tomatoes. Serve it with pancakes or waffles for a complete breakfast!
If you love quick and easy breakfast recipes, you need to make this. The bread is nice and toasty, while the eggs are soft, cheesy, and super flavorful.
Table of Contents
INGREDIENT NOTES
See the recipe card below for ingredient quantities and complete instructions.
- Bread– Although I used a big loaf of Italian bread, I highly recommend using sourdough bread, if you can find it at your local bakery or grocery store. However, any thick bread will work for this recipe. Challah bread works as well.
- Eggs – You’ll need 6 eggs for this recipe.
- Meat -I used crispy pancetta but feel free to use crispy bacon instead.
- Cheese – Goat cheese is an excellent cheese for this if you’re not a fan of cheddar and mozzarella cheese.
- Tomatoes – Completely optional.
- Chives – If you don’t have fresh chives on hand, scallions or sweet Vidalia onions work too.
- Heavy Cream – Makes the eggs extra fluffy. Whole milk works too.
HOW TO MAKE STEP-BY-STEP
Preheat the oven to 350°F. With a sharp, knife, carefully cut a large “V” shape in the top of the bread without slicing all the way through to the bottom. Then, scoop out the inside of the bread.
In a large bowl, whisk the eggs, heavy cream, salt, and pepper until well combined. Add the cooked pancetta, chives, tomatoes, cheddar cheese, and whisk well.
Sprinkle the mozzarella inside; this will help prevent the bottom of the bread from becoming soggy from the raw egg mixture.
Pour the egg mixture over the mozzarella cheese. Brush the bread with melted butter and sprinkle some parmesan cheese on top of the buttered bread.
Bake for 45-50 minutes or until the eggs are fully set. Let it sit at room temperature for 5-7 minutes before slicing into it, and enjoy!
TOP TIPS
- Although my egg boat needed approximately 50 minutes to cook, remember that each oven operates differently, so yours might require more or less time. Begin checking it around the 40-minute mark.
- Feel free to make this vegetarian by omitting the pancetta. You can incorporate vegetables such as spinach and mushrooms instead.
- Make sure not to remove too much of the bread dough from inside the loaf, otherwise it may cause the eggs to leak and ooze out.
- Once it comes out of the oven, allow it cool for 5-7 minutes before slicing into it.
Storage
Place any leftovers in an air-tight container and refrigerate for up to 2 days. Reheat in the oven or air fryer until heated through.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Baked Egg Boat
Ingredients
- 1 loaf of bread, Italian or Sourdough
- 6 eggs
- ½ cup cheddar cheese
- ½ cup mozzarella cheese
- 2 ounces pancetta , cooked
- 1 tablespoon chives, fresh
- ¼ cup tomatoes
- ¼ heavy cream
- 1 tablespoon butter, melted
- 1 tablespoon parmesan cheese
- ¼ teaspoon Kosher salt , or to taste
- ⅛ teaspoon black pepper , or to taste
Instructions
- Preheat the oven to 350°F. With a sharp, knife, carefully cut a large "V" shape in the top of the bread without slicing all the way through to the bottom. Then, scoop out the inside of the bread.
- In a large bowl, whisk the eggs, heavy cream, salt, and pepper until well combined. Add the cooked pancetta, chives, tomatoes, cheddar cheese, and whisk well.
- Sprinkle the mozzarella inside; this will help prevent the bottom of the bread from becoming soggy from the raw egg mixture.
- Pour the egg mixture over the mozzarella cheese. Brush the bread with melted butter and sprinkle some parmesan cheese on top of the buttered bread.
- Bake for 45-50 minutes or until the eggs are fully set. Let it sit at room temperature for 5-7 minutes before slicing into it, and enjoy!
Notes
- Although my egg boat needed approximately 50 minutes to cook, remember that each oven operates differently, so yours might require more or less time. Begin checking it around the 40-minute mark.
- Feel free to make this vegetarian by omitting the pancetta. You can incorporate vegetables such as spinach and mushrooms instead.
- Make sure not to remove too much of the bread dough from inside the loaf, otherwise it may cause the eggs to leak and ooze out.
- Once it comes out of the oven, allow it cool for 5-7 minutes before slicing into it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
