One of the best thing about being a blogger is the community of bloggers that I’ve gotten to connect with. I’m always surprised by how supportive and friendly other bloggers are. People go out of the way to help each other, mentor beginning bloggers and pass on the tricks that they’ve learned along the way. I’ve never felt like blogging is a competition, or that I’m being judged for my blog not being good enough, or big enough. In all fairness, my harshest critic is probably myself!
One of the blogging groups I belong to, Food Bloggers Central, is hosting a Blog Hop! We’re hosting a virtual recipe circle where each one of us has one of our recipes made and we make another awesome blogger’s recipe.
The happy task fell upon me to make one of Peter from Feed Your Soul Too‘s recipes. There were so many great classic recipes to choose from it was hard to narrow it down! Peter is from Chicago and specializes in easy and delicious meals that bring the whole family together. In addition to these baked egg boats, some other favorites of mine from Peter’s blog are his salmon paella and this Greek 7 Layer Dip. You absolutely have to check his blog out!
Bobbie from Bam’s Kitchen made one of my earliest food blog adventures, Kimchi Fried Rice (spoiler alert – my food photography has gotten a lot better in the last three years). It was so fun to see the nice update she gave to one of my old favorites!
As for the recipe, these egg boats are amazing! They are so easy to make and can be made with those random things you have in you fridge that just need to be used up! Any sort of cheese, any veggies, you name it! It’s one of the genius sort of recipes that left me thinking, “Why didn’t I think of this!?” Thanks so much Peter!
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5 Ingredient Baked Egg Boats
These baked egg boats are delicious and SO easy to make! They are easily customized for whatever you have in the fridge!
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Yield: 4-5
- Category: Breakfast
- Cuisine: American
- 9 eggs
- 1/2 medium onion, diced
- 1/2 colored pepper (I used 1/4 yellow, 1/4 red), diced
- 1 cup of cheddar cheese, divided
- Loaf of French bread
- Whisk the eggs. Add the onion, colored pepper and 3/4 cup of cheddar cheese.
- Hollow out the loaf of bread. Make sure not to carve out too much to prevent leaking.
- Pour in the egg mixture and sprinkle with remaining cheese.
- Bake at 350F for 30-40 minutes, until egg is set. Slice and serve.
[i]Tip:[/i] If you get overzealous and carve out too much of your loaf, pour the contents out into a bowl and patch the leak with a smear of cream cheese.
Lightly adapted from Feed Your Soul Too