Baked Egg Boat

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This baked egg boat is a delicious breakfast or brunch recipe. Made with bread, eggs, cheese, pancetta, chives, and tomatoes.

Prep Time15

Cook Time50

Total Time1 5

Course: breakast

Cuisine: American

Servings:

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!

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.