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. 

35 comments:

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

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

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

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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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  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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  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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