If you’ve been around here long, you’ll know that baked egg boats are one of my favorite breakfast recipes. They are so easy to make – you just toss in whatever you are in the mood for or whatever you have on hand in the fridge. They are a perfect recipe if you are hosting brunch as they are seriously no-fuss and don’t require a lot of prep time.
For this version, I made them a bit fancier by adding pancetta, leeks and chevré (goat cheese). The result is salty, cheesy, eggy deliciousness surrounded by heavenly French bread – all of the things you want in life in one crusty, chewy edible package.
If you’re looking for something with ingredients that you are more likely to have on hand, check out these 5-Ingredient Baked Egg boats for inspiration. Or make up your own version. You really can’t go wrong here people!
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Baked Egg Boats are one of the best breakfast ideas ever! They are easy to make and taste delicious. This recipe has leeks, pancetta or bacon & goat cheese.
10 minPrep Time
30 minCook Time
40 minTotal Time
- 1 loaf French bread
- 5 ounce pancetta, finely chopped
- 3 leeks, thinly sliced and greens discarded
- 5 eggs
- Cracked pepper to taste
- 3 ounce chevre or goat cheese, crumbled
- 350 30-40 min
- Chives or green onions for garnish (optional)
- Hollow out the loaf of bread. Make sure not to carve out too much to prevent leaking. Place on a baking sheet lined with parchment paper.
- Fry the pancetta in a small saucepan on medium heat until crispy. Drain off the remaining grease except for a teaspoon or so. Sauté the leeks in the same pan on medium heat until soft.
- Whisk the eggs in a medium bowl. Add the pancetta, leeks, and cracked pepper.
- Place half of the goat cheese in the bottom of the bread bowl. Pour the egg mixture over the goat cheese. Place the remaining goat cheese in the egg mixture. You can also use goat cheese to plug any leaky spots.
- Bake at 350F for 30-40 minutes, until egg is set. Garnish with chives or green onions (optional). Slice and serve warm.
Looking for more brunch inspiration? How about lightened up Greek Yogurt Brûlée?