The minute I set eyes on this recipe I pinned it to my Things To Cook board and vowed to make it that weekend. No excuses.
I could barely believe my eyes: egg boats. Genius!
Why on earth haven’t I thought of this before?
The original recipe uses pancetta and gruyere cheese, both of which are great ingredients, however I had just roasted some fantastic local Australian garlic so decided to use that instead.
Baguettes always remind me of my dear friend Céline who is of Chinese/Vietnamese heritage. She grew up in France and now lives in the UK (oh, and speaks 6 languages!). Phew. Yes, she’s a very talented lady, but back to the story…
Every time I look at a baguette I am reminded of a trip she took me on to her home town of Toulouse in the south of France. Céline bought a gorgeously fresh baguette and loads of her favourite local goats cheese but then realised she couldn’t fit it all into her luggage to take back home to the UK with her.
So what did she do? Waste the food? No! She proceeded to load up the huge baguette with multiple logs of goats cheese and eat the whole lot. Right in front of us. In about 10 minutes.
Now, that’s a dedicated foodie (or a crazy woman), you decide!
So of course I had to top this awesome egg boat with goats cheese in a homage to Céline. Love you, girl! :)
My only tip? Make sure you don’t go too hard when removing the inner bread layer because even if there is the tiniest hole in the bottom, the pesky runny egg will find it’s way through and you’ll face a sticky, baked-on mess.
I’m speaking from experience. See picture below.
And the best bit? You can eat breakfast with one hand – very useful if you have a little one climbing all over you for a cuddle! Plus, it tastes great at room temperature so would be perfect as part of a buffet brunch.
Thanks to the guys at Spoon Fork Bacon for the inspiration for this! I seriously wish I’d thought of it first.
Have you ever done something crazy involving food?
Egg boats with roasted garlic and goats cheese recipe
1 half-size baguette
1 tablespoon butter
10 button mushrooms, quartered
4 large eggs
3 tablespoons double cream (heavy cream)
1 tablespoon flat leaf parsley, finely chopped
4 cloves roasted garlic, mashed
100g goats cheese
1. Preheat the oven to 180C/350F. Prepare the baguette by cutting a deep ‘V’ into it, without cutting all the way through. Use your fingers to pull out the fluffy bread and make a cavity. Place onto a baking tray lined with non-stick paper.
2. Melt the butter in a frying pan over medium heat and cook the mushrooms for 5 minutes until browned and tender. Set aside.
3. Whisk the eggs and cream together. Add the mushrooms, parsley and roasted garlic. Season with salt and pepper and whisk until well combined.
4. Pour into the baguette and crumble the goats cheese over the top. Bake for 20 to 25 minutes until puffed and golden.
5. Allow to cool for 5 minutes to let it set and then slice and serve.