Baked Egg Boats

One of my favorite things about going out to the Hampton's: having an actual kitchen to try new recipes. I came across this baked egg boat recipe on Pinterest, of course, and had to try it. I modified it slightly by using bacon instead of pancetta, adding 1/4 cup of mixed jalapeno & green peppers and baked at a lower heat (300°) for longer (40 minutes) to ensure the eggs were cooked but the bread doesn't become too hard.

Ingredients:

4 demi sourdough baguettes

5 eggs

1/3 cup heavy cream

4 slices of bacon, finely chopped and fried until crisp

3 ounces gruyere cheese, grated

half a red onion, chopped 

1/4 cup jalapeno peppers

1/4 cup green peppers

           salt and pepper to taste

{Beat eggs and cream in mixing bowl before whisking in remaining ingredients}

 {Cut a deep “V” in the tops of each baguette and partially unstuff. Divide and pour egg mixture into each boat.}

{Bake at 300° for 40-45 minutes or until golden brown, puffed and set in center. Sprinkle with salt & pepper to taste.}