Cheesy Egg Boats with Scallions & Roasted Red Peppers
Make Ahead

Cheesy Egg Boats

with Scallions & Roasted Red Peppers

50 MIN
$10.99 2-4 Servings
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Vegetarian
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From the Test Kitchen

These delicious egg boats are made by filling scooped-out baguettes with a rich combination of eggs, scallions, roasted peppers, and smoked gouda, then baking them in the oven until set and ready to slice and enjoy!

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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
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Nutrition Label
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fresh
ingredients
Cheesy Egg Boats with Scallions & Roasted Red Peppers
Title
  • 2 Small Baguettes
  • 4 Pasture-Raised Eggs
  • ¼ cup Cream
  • 2 Scallions
  • 2 oz Smoked Gouda Cheese
  • 1 oz Sliced Roasted Red Peppers
step-by-step
instructions
Prepare the bread boats
1 Prepare the bread boats
  1. Place an oven rack in the center of the oven, then preheat to 375°F. Using a serrated knife, cut a thin slice off the top, rounded side of each baguette. Using your hands, scoop the soft bread out of the inside and discard.
Prepare the remaining ingredients
2 Prepare the remaining ingredients

Wash, dry, and thinly slice the scallions. Roughly chop the peppers. Grate the cheese on the large side of a box grater. Crack the eggs into a large liquid measuring cup (or a bowl). Add the cream; whisk until smooth. Season with salt and pepper. Add the sliced scallions, chopped peppers, and half the grated cheese; stir to combine.

Assemble the egg boats
3 Assemble the egg boats

Line a sheet pan with foil. Place the bread boats on the foil. Carefully pour the egg mixture into the bread boats. Evenly top with the remaining grated cheese. Season with salt and pepper.

Bake the egg boats & serve your dish
4 Bake the egg boats & serve your dish

Bake the egg boats 29 to 31 minutes, or until the filling is set. Remove from the oven. Let cool at least 10 minutes, then cut crosswise into equal-sized pieces. Enjoy!

Tips from Home Chefs

Prepare the bread boats
1 Prepare the bread boats
  1. Place an oven rack in the center of the oven, then preheat to 375°F. Using a serrated knife, cut a thin slice off the top, rounded side of each baguette. Using your hands, scoop the soft bread out of the inside and discard.
2 Prepare the remaining ingredients

Wash, dry, and thinly slice the scallions. Roughly chop the peppers. Grate the cheese on the large side of a box grater. Crack the eggs into a large liquid measuring cup (or a bowl). Add the cream; whisk until smooth. Season with salt and pepper. Add the sliced scallions, chopped peppers, and half the grated cheese; stir to combine.

Prepare the remaining ingredients
Assemble the egg boats
3 Assemble the egg boats

Line a sheet pan with foil. Place the bread boats on the foil. Carefully pour the egg mixture into the bread boats. Evenly top with the remaining grated cheese. Season with salt and pepper.

4 Bake the egg boats & serve your dish

Bake the egg boats 29 to 31 minutes, or until the filling is set. Remove from the oven. Let cool at least 10 minutes, then cut crosswise into equal-sized pieces. Enjoy!

Bake the egg boats & serve your dish
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