Baked Eggs in French Bread! 30 minute meal or appetizer! (2024)

This is one of the easiest recipes I have made in some time….not just ‘Easy’, but ‘Super Easy!”. These BAKED EGG BOATS are fabulous for Easter, brunch, or just when you need to give the kids an easy on the go breakfast! Slice and go, we say.

I first saw this recipeon The Chew. I catchit during my ‘lunch hour’. I like to think of watching the showas a work related training class….love my job! I thought itwas such an originalrecipe. That is until I searched it on Pinterest and saw it has been doneand done. I am such a late bloomer. But I pressed on because frankly, I wanted to eat it!

I used two small french bread baguettes and cut a V shaped down the center. Pulled out a bit of the bread (save for homemade breadcrumbs!), leavingabout a half inch. Enough so the eggs don’t soak through. Sourdough works great withthese as well…I just couldn’t find the small baguettesso settled for French.

Combine your eggs, ham, cheese, chivesand pour into the hollowed out french loaf….

Bake until all puffy and stuff….cool for 5 minutes, slice it up andserve!

You an easily switch out the ham for sausage and incorporate any veggies or cheese you wanted. We ate these for breakfast for a few days and they held up great in the refrigerator. It’s a great brunch recipe to make in advance. Wrap in a paper towel and reheat in the microwave for a minute (careful not to overheat so the bread doesn’t get chewy). Or wrap in foil and reheat at 325 degrees in the oven forabout 15 minutes. Serve with fruit and mimosa’s and you got a pretty impressive breakfast!

If you are looking for another twist on breakfast/ brunchstuff – you might try my Eggs Benedict Casserole!

Clink!

Kathi