Egg Boats

Prep Steps

• 1 cup gruyere cheese {do:grate}
• 6 slices bacon until crisp, then crumble {do:cook}
• 1 small red bell pepper {do:dice}
• 2 green onions, thinly {do:slice}

Hollow the Bread

Preheat the oven to 350°F. Cut an opening along the top of each and hollow out...

• 2 foot-long sourdough baguettes

Pull out the soft bread inside, being careful not to break through the crust. Leave about 1/2 inch of bread all around.

Sprinkle into the bottom of the baguettes, dividing it evenly...

• 1/2 cup gruyere cheese, grated

The Egg Filling

In a bowl, whisk together...

• 6 large eggs
• 1/3 cup heavy cream
• 6 slices bacon, cooked and crumbled
• 1 small red bell pepper, diced
• 2 green onions, thinly sliced
• 1/2 tsp kosher salt{tip:We test with Morton kosher salt. Using table salt? Use about 3/4 as much. Diamond Crystal? Use about 1 1/2 times as much.}
• 1/4 tsp black pepper

Fill & Bake

Pour half the filling into each baguette, spreading it evenly. Sprinkle the tops with...

• 1/2 cup gruyere cheese, grated

Bake 35–45 minutes, until golden brown and the eggs have set.

Cool 5 minutes, then cut each baguette into pieces to serve.