This recipe is what would happen if a frittata or an omelet and a bread bowl had a love child. A crispy, crunchy crust cradling a creamy, savory, soft egg and sausage center. How amazing does that sound?
There is something that feels so decadent on a Sunday morning cozied up on the couch with the Sunday paper, steaming cup of coffee, my dogs and a warm, delicious breakfast.
But do you ever feel like when it comes to breakfast or brunch, especially on holiday mornings, that you’re in a breakfast rut? Breakfast casseroles, eggs with hashbrowns or grits, pancakes, even waffles became mundane and boring. This recipe will break you out of that rut and is a welcome and delicious change of pace.
This crispy, creamy egg boat recipe is both easy, infinitely adaptable, and can be made in advance. Can it also be frozen for a quick weekday grab and go breakfast? Well, yes it can.
WHAT SWAPS CAN BE MADE IN THIS CRISPY AND CREAMY EGG BOAT
Swap in cubed ham or cooked and crumbled bacon for the sausage
Stir in julienned spinach leaves and cheddar
Use 12-18 large egg whites to replace the 10 large whole eggs
Experiment with the flavors of herbs. Try tarragon, chervil, chives, sage or parsley
Whip in sour cream or buttermilk in place of the heavy cream for a tangy bite
A crispy, crunch bread shell cradling a creamy egg and sausage filling. This is a wonderful change from the typical breakfast casserole or sandwich.
2 one-pound baguettes, try to get a size about 14”x5”
10 slices provolone cheese
8 ounces link or bulk breakfast sausage
½ cup sliced green onion, both the white and green parts (about 4-5)
10 large eggs, beaten
⅔ cup heavy cream
1 teaspoon hot sauce
½ teaspoon salt
½ teaspoon black pepper
1½ cups shredded fontina cheese
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper or a Silpat mat.
Using a serrated bread knife, cut a v-shaped wedge lengthwise into the top of each loaf, cutting within 1-inch from each long side. Tear away the inside of the baguette, leaving a 1-inch shell all around. Place the shells on the prepared baking sheet.
Line each baguette with 5 slices of the provolone, trying to cover as much of the cavity as possible with the cheese. Set aside.
If using link sausage, remove the casings and slice into disks.
In a skillet, over medium heat, cook the sausage. If using bulk sausage, break the meat into medium sized chunks until the meat is cooked through. If using link sausage, keep stirring and turning the disks until cooked and browned. Drain off the fat. Set aside.
In a large bowl, whisk together the sliced green onions, eggs, cream, salt and pepper until the yolks of the eggs are fully incorporated into the cream. Stir in the sausage and cheese.
Carefully ladle the egg mixture into the bread shells.
Bake , uncovered, for 35-40 minutes until the eggs are set and the crust is lightly browned.
Let stand for 6-7 minutes to set further. Using a serrated bread knife, cut each baguette into slices.
HOW TO MAKE AHEAD
Cook the sausage, drain and store in a covered container until ready to make the egg mixture.
Whisk the egg and cream mixture together. Cover and store in the refrigerator for up to 24 hours. Add the sausage right before ladling into the cheese lined baguette shells.
Once baked, these babies can be cooled and wrapped in foil, then stored in a plastic bag for up to 2 days OR wrap tightly in plastic wrap, then foil and toss into the freezer for up to 3 months. To reheat, place the baguettes on a parchment or Silpat lined baking sheet, uncovered, in a 325-degree oven for about 20 minutes or until hot. If baking frozen boats, bake for 30-35 minutes until hot.