These baked egg boats were born out of our dual love for baked eggs and for soup served in a bread bowl. Why not combine the two concepts and bake a savory quiche in a hollowed-out baguette? Serve these boats for a terrific breakfast or pack one up for a midafternoon snack-on-the-go. If you cannot find square ciabatta rolls, mini baguettes—sourdough or French—will work, too.
- 6 eggs
- 2/3 cup sour cream
- 1/2 yellow onion, diced
- 1/4 cup diced dry-packed sun-dried tomatoes
- 5 ounces frozen spinach, thawed, well drained, and chopped
- 4 ounces feta cheese, crumbled
- 1 1/2teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 4 square ciabatta rolls
- Preheat the oven to 375F.
- Line a baking sheet with parchment paper.
- Whisk together the eggs, sour cream, onion, tomatoes, spinach, feta, salt, and pepper in a bowl, mixing well.
- Cut off the top 1/2 inch or so of each ciabatta roll, leaving a 1/2 – 3/4 inch perimeter around the top, then pull out most of the doughy insides.
- Place the rolls, hollow side up, on the prepared baking sheet.
- Divide the egg mixture evenly among the hollowed-out rolls.
- Bake for 25 to 30 minutes, until the filling is set in the center and golden brown. Let cool for about 5 minutes before serving. Cut each boat crosswise into strips to serve.