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. 

91 comments:

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

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    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!

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

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    3. That's exactly what I was thinking!

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    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.

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    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...

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

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

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

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

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

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    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

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    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!

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    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

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

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

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

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

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    Replies
    1. However you would like, I guess.

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    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

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

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

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  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.

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

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

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    3. This comment has been removed by the author.

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  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.

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    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.

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    2. Absolutely right!

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    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!

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  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!

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    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.

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

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

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  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

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

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    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?

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    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.

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  16. Could these be frozen?

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  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.

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

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

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

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    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.

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  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!

    Poly Tarps

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

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  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.

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

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  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...

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    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!!

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    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.

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

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    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.

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  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-

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

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    ReplyDelete
    Replies
    1. wrong post...weird too!

      Delete
  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?

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  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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  36. 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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  38. 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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  39. Followed directions just didn't use green onions, eggs wouldn't cook through even after 40 minutes

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

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