Wednesday, January 9, 2013

egg boats


I'm back to my normal routine after being on vacation over Christmas for two whole weeks visiting my family in California. Every morning I was at my parents house, I'd toast a slice of sourdough and top it with pastrami and Havarti for breakfast. I can't tell you how much I loved being able to sit and enjoy a hot breakfast with a fresh cappuccino on a weekday! But now that I'm back at work, I rarely make time to fix myself breakfast during the week so I save all my breakfast cooking (and mimosa drinking) for the weekends. These egg boats are a new breakfast favorite because they literally take less than five minutes to prep. Sourdough baguettes filled with sausage, eggs and lots of cheese, baked until hot and toasty... so so good!

Sausage Egg Boats
Makes 4-6 servings

Ingredients:
4 demi sourdough baguettes (I found them in the bakery section of the grocery store)
1 (7 ounce) package of Jones All Natural Golden Spicy Pork Sausage Links
8 eggs
½ cup heavy cream
8 ounces pepper jack cheese, grated
3 green onions, thinly sliced
salt and pepper, to taste 

Directions:
Preheat oven to 350° F.
Cut and pull out the middle of all 4 sourdough baguettes, leaving ½ inch of bread in the bottom and on the sides. Set baguettes aside. Prepare sausage according to package directions. Cut links into bite-size pieces and set aside. In a medium bowl, lightly beat together the eggs and the cream. Whisk in remaining ingredients and sausage. Evenly divide and pour the mixture into each baguette boat. Place all 4 baguettes on a baking sheet and bake for 25-28 minutes or until set in the center. Allow boats to cool for 10 minutes, cut and serve. 

Recipe inspired by Spoon Fork Bacon

Disclaimer: this recipe was developed by me for Jones Dairy Farm, all opinions are my own. 

431 comments:

  1. Mmm I have wanted to make egg boats for a long time. IDK what I am waiting for!

    ReplyDelete
    Replies
    1. Thank you for this recipe. It was delicious! I made a few mods because I used a larger loaf of sourdough and used more eggs and cream and added 2 tablespoons of Bisquick to the egg mixture. I wrapped the loaf in foil and left the top open over the eggs. I also upped the heat to 365 and cooked it for 50 minutes. Let it rest 15 minutes and yum!! We devoured it standing around the cutting board!

      Delete
    2. So - you are saying you didn't make the recipe.

      Delete
    3. That's exactly what I was thinking!

      Delete
    4. While the original recipe is creative, recipes are guidelines and more often than not inspire others to apply their own creative touches. As the saying goes, to each their own. Sourdough Western omelets or someone might want to make a sourdough eggnog omelet. Never be afraid to explore the possibilities.

      Delete
    5. My son is a chef and we were just laughing about how people do this! Say they loved the recipe and all they did was blah, blah, blah and the end result is nothing like the original recipe! Cracks us up! Hey, whatever floats your boat...

      Delete
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      Delete
  2. Wow. this pic looks amazing and I love the creativity in this recipr. Absolutely eyecatcher for next sunday breakfast!

    ReplyDelete
  3. Perfection! Big hit for this mornings Sunday breakfast. Thanks so much!

    ReplyDelete
  4. Fantastic! My husband requested them for a 2nd meal. :)

    ReplyDelete
  5. What do you do with the bread you pulled out?

    ReplyDelete
    Replies
    1. U could make bread crumbs, or dust them with sugar and butter.

      Delete
    2. save for dressing, bread pudding, feed birds/ducks, Make baked french toast (yum)....look up recipe on internet and use bread pieces instead of slices of bread it calls for....., use in breakfast casseroles

      Delete
    3. Please don't feed bread to birds, they can't digest it, it gives them diarrhea and is of no nutritional value. It fills them up without contributing anything to their diet. Yes, they love it, but bet kids would eat cookies all day long if you let them too!

      Delete
    4. Just eat it.

      I've been feeding bread to birds since I was a kid with my dad and now I take my girls to feed Ducks. Sorry birds...perhaps I'll feed then pepto...lol...just kidding

      Delete
    5. Grandmother used to make things similar. What a baker she was.
      Anyhoot, I much enjoyed the recipe. As for the bread taken out. Each time my wife surprises me with her uses. First it was cut up and used on salads. Then it was used in Bread Pudding with an Apricot Brandy glaze. Then there was the Cheesey-Beer dip..
      AnyHoot, It was good. Thanks.

      Delete
    6. When I make bread bowls I often take the left over bread innards, tear it into chunks and make odd shaped croutons from it by drizzling melted butter or olive oil on them, sprinkling them with garlic powder and/or Parmesan and/or any spice/herbs that strike my fancy, and then toasting them in the oven (occasionally I brown them in a frying pan and then air dry them, if I don't want to use an oven, or if one isn't available). Then I eat them with salad or soup.
      -If I do a sour dough chili bowl I often just brown the bread with no coatings and eat it with the chili.

      Delete
  6. How do you keep the bread from burning while the eggs cook?

    ReplyDelete
  7. What kind of heavy cream did you use? Can you give me an example for one?

    ReplyDelete
    Replies
    1. You buy Heavy Cream in the dairy department of your market. Any kind is fine. Might also be called Whipping cream.

      Delete
    2. Bring help because its Heavy Cream..

      Delete
  8. How exactly do you cut them to serve? Also, how do you eat them, with a fork or with your hands?

    ReplyDelete
    Replies
    1. However you would like, I guess.

      Delete
    2. I took a sharp paring knife a cut a V in the top, pulled out a bunch of the insides, try not to cut to bottom, and poured the mix in.....very simple

      Delete
    3. Eat with your hands, but stand by with the fork for anything that falls out

      Delete
  9. Can milk be used instead of heavy cream, perhaps a 1/4 cup? I have everything else, missed the cream!

    ReplyDelete
    Replies
    1. Milk and melted butter is a replacement

      Delete
  10. Needs a dense bread. I tried with lighter french loaf because I'm not a huge fan of sourdough. The bread absorbed too much of the liquid. Still very tasty but I also added some salsa and fresh herbs to the egg mixture.

    ReplyDelete
    Replies
    1. Because salsa can add a lot of moisture in itself, try using pico de gallo. :)

      Delete
    2. Another tactic is to line the bread with slices of cheese to keep the eggs from soaking into it too quickly.

      Delete
    3. This comment has been removed by the author.

      Delete
  11. I don't like anything that will seem uncooked so I cook the sausage, eggs and other ingredients and spoon it into the bread boat and then put it into the oven. That way I know it will be completely cooked and not runny. I am also able to use the French bread that I like so much and it won't be soggy.

    ReplyDelete
    Replies
    1. That is really not making the recipe. adding or taking away an ingredient is one thing to completely transform it into scrambled eggs is another. It won't really be baked eggs since they are already cooked.

      Delete
    2. Absolutely right!

      Delete
    3. soft scramble egg first, mix in sausage and fill warmed bread bake until hot, away from heat source,(top rack of oven) bottom rack if broiling!

      Delete
  12. Suggestion: You can use Jimmy Deans Turkey Sausage Crumbles (already cooked) and egg beaters to make it a bit healthier. Great recipe though

    ReplyDelete
    Replies
    1. I love the Jimmy Dean turkey sausage products!

      Delete
    2. Louis, eggbeaters are not healthier than real eggs. In a study of mice, one group was given eggbeaters only and the other group was given real eggs only. At the end of the study, the group given the eggbeaters had all died. The group given real eggs were all healthy.

      Delete
    3. Sounds like a very interesting study, I'd love to read more. Could we get a citation there?

      Delete
  13. My husband loves bacon and egg pies but I don't care for the crust so this would be a nice change.

    ReplyDelete
  14. I was thinking about making it with pizza ingredients instead of breakfast food...won't know until I try I guess - looks yummy though

    ReplyDelete
  15. How long does this keep fresh for? Do you think I could make it a day before I serve it?

    ReplyDelete
    Replies
    1. I was just going to ask the same question. Maybe individually wrapped in foil and refrigerated the night before and then popped in the oven the next morning?

      Delete
    2. If you put the egg mixture in the night before, you would have a soaked soggy mess in the morning. Sorry, you can not prepare these ahead. However, you could pull out the bread insides, cook the sausage in crumbles, and then in the morning, all you need is mix the insides and pour in. It would take all of 2 shakes! I think it would be easy as pie. I would prepare them ON the baking sheet and then just stick them in the oven.

      Delete
  16. Could these be frozen?

    ReplyDelete
  17. I used the bread pulled from the inside to make croutons. I just tossed small pieces of the bread with olive oil and Italian seasoning. Then I cooked them at the same time as the egg boat for 15 minutes.

    ReplyDelete
  18. could I bake these in ramekins instead of bread and use the same bake time?

    ReplyDelete
  19. My family would flip for these! Will have to make some of my homemade baguettes and give them a try!

    ReplyDelete
  20. Could I use any kind of shredded cheese or sausage??

    ReplyDelete
    Replies
    1. I would imagine you could use whatever sausage and cheese you prefer. I don't like spicy sausage so I used regular.I also opted for a mixture of shredded Colby jack and cheddar as that was what I had only hand.

      Delete
  21. This is such a great post, those egg boats look completely delicious! I would have loved to have those on my camping trip last week. We got rained on, and so it was cut short. Thankfully we had tarps, so we could enjoy ourselves for a little while, but those egg boats, heated up, snuggled in the tent would have made the camping trip perfect! Save for next time I guess!

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    ReplyDelete
  22. Im in the middle of making these.... so far 35 minutes and its still runny. There has to be a trick?

    ReplyDelete
  23. My eggs were runny and wouldn't cook either, meanwhile the bread over cooked and got hard and too crispy. total fail! plus i was having company for breakfast...embarrassing! I had to scoop out all the egg mixture and throw it in a frying pan to save the day.

    ReplyDelete
    Replies
    1. Quick Trick, I popped it into the microwave for a few secs and then in the oven.. It was Scrumptious!!!

      Delete
  24. Why does no one ever reply to the issue of the eggs not getting done and the bread over cooking...? I've seen this question on every recipe I can find and no one answers it. This would be absolutely delicious if the eggs would cook and the bread wasn't rock hard...

    ReplyDelete
    Replies
    1. Follow the directions! I'll just bet none of you that had runny eggs didn't let it sit for 10 minutes, that finishes the cooking!!! Mine were
      perfect and everyone loved them!!

      Delete
    2. The eggs really do not need milk/cream. I make scrambled eggs with just a little butter and the eggs...no milk. Tastes the best, I feel.

      Delete
    3. ha. Don't be rude. I left mine in a few extra minutes because I was busy and the eggs were still runny.

      Delete
    4. What if you put foil around the bread loaf and lined the inside of the loaf with cooked slices of bacon before you pour in the egg stuff. That should work and taste great.

      Delete
  25. Scrumptious! Many comments on the bread that is removed and the liquid state of the final product. Answer? tear up the bread and put into mixture. Let mixture set in fridge over night giving bread time to soak up the egg. Bake about twenty minutes...perfecto! Thanks for sharing the recipe-

    ReplyDelete
  26. This has to be good and I will definitely do this, thank for recipe!

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  28. I couldn't find the mini baguettes or sourdough bread so I got two larger French bread loaves that are oval shaped. Do you think I can still follow the recipe in terms of the measurements of the other ingredients and the cooking time?

    ReplyDelete
  29. can i keep them in the fridge or freezer and reheat them in the morning?

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  31. I have made this..very good! ! I have used everything baguettes...so good!!

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  32. I have made this..very good! ! I have used everything baguettes...so good!!

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  33. Thank you do much for this recipe. ....awesome!

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  35. This sounds awesome. I am going to try and freeze for hubby's breakfast he takes to work. Thank you b for the idea!
    As for people changing the recipes, why do you care or comment? If you don't like it don't do it!

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  37. I've made egg sandwiches with potato buns before. Exposing the egg like a steak sandwich looks like a bit much.

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  38. Followed directions just didn't use green onions, eggs wouldn't cook through even after 40 minutes

    ReplyDelete
  39. I am thinking that instead of the meat, fish would be a good substitute. I imagine Caribbean style fried fish chipped up and added to the cream and egg mixture-- to include all of the seasoning: celery, parsley, onions, green pepper, particular the Spanish seasoning pepper.

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  40. How about laying bacon inside the bread before putting the egg mixture?

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    *Edit: full error message:
    1). [SAP AG][LIBODBCHDB32 DLL][HDBODBC32] General error;304 division by zero undefined: search table error: [6859] AttributeEngine: divide by zero;decfloat comma '' (SWEI) (fixed12_16.6 sqlsub(fixed12_16.6 "SEPTON.INV1.Price", fixed12_16.6 "SEPTON.INV1
    SELECT T0."CardCode", T0."CardName", T0."DocNum", T1."ItemCode", T1."Dscription", T1."Quantity", T1."LineTotal", T1."StockPrice", SUM(T1."Price"-T1."StockPrice")*T1."Quantity" AS "Bruttovinst", SUM((T1."Price"-T1."StockPrice")*T1."Quantity"/T1."LineTotal")*100 AS "Bruttovinst", T3."Price", T3."Currency"

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