These egg boats are omelets in a bread bowl. No pan, no flipping.
Hollow out a generous portion of a baguette and fill with your favorite omelet fixings.
Bake until set, slice and eat. Go ahead, use your hands.
Bread-bowled food decreases the number of dishes I have to clean. They also justify me eating the majority of a baguette in one sitting.
inspired by www.spoonforkbacon.com
(makes 2- 5" boats)
1 demi baguette, cut in half
a few Tablespoons of milk (depending on how you like your eggs... I used about 2 Tablespoons)
salt and pepper to taste
1/4 teaspoon dried dill
1/4 red onion, diced
4 slices deli ham, chopped
1/4 c cheddar cheese
1/4 red pepper, diced
* you can add any other omelet add-ins you like (bacon, chives, mushrooms...)
- - -
*pre-heat oven to 350
1. Make a well in the top of each portion of the baguette by making a "v" shaped cut (leave about 1/2" on the ends) and hollowing out some of the bread in the middle
2. In a medium bowl whisk together the eggs, milk, and seasonings
3. Add the vegetables, ham, and cheese; mix well
4. Pour filling into the well created in each baguette (you may have a little extra, depending on how many add-ins you use... do not over-fill as the egg mixture will expand when baking)
5. Place filled baguettes onto a baking sheet and bake for 20-30 minutes (again, depending on how full your baguettes are.) The egg mixture will appear puffy/domed when fully cooked
6. Let cool slightly, slice and serve