This dish is a remake from one I posted a couple of years ago. Back then, it took one picture of this dish to get me to make it. One night one of the NASCAR tweeps I follow on Twitter tweeted a picture of his dinner that night. It was a simple dish of eggs, gruyere cheese and pancetta baked in a hollowed out bread. It looked so good and easy I, of course, had to make my own. I don’t normally have gruyere and pancetta in the house, so I used what I had on hand.
I redid the recipe to make it for two people and included my favorite cheese. This is such a rich yet simple dish that I need to make it more often. The bread crisps up so nicely and the eggs and cheese are so creamy; then you get that bite of green bell pepper and bacon. Yum!
You can use your favorite cheese and toppings to personalize your own egg boat.
2 Tbsp heavy cream
Salt and pepper, to taste
4 slices Bacon
1-2 Tbsp green bell pepper, chopped
2 oz Boursin cheese, crumbled
Preheat oven to 350 degrees.
Cook the bacon until crisp and chop into small pieces.
In a bowl, whisk together the eggs and cream. Season liberally with salt and pepper. Add the bacon, green bell pepper and Boursin cheese.
Using a knife, cut a v shape or an oval on the top of the bread. Scoop out the bread (you could always use the bread to make homemade croutons).
Spray a cookie sheet with Pam (in case there is any spillage of the eggs. Place the bread side by side on the sheet. Pour the egg mixture into the bread boats until filled, without spilling over.
Cook for 30-35 minutes.