Name: Eggs in a Boat Recipe
Prep time: 10 min
Cook time: 25 min
Ingredients: 2 demi baguettes – fresh (not day-old, for the best crunch and texture.); 4 large eggs – farm-fresh eggs work best for rich flavor and vibrant yolks.; 2 tbsp 30g heavy cream – adds creaminess and keeps the eggs soft.; 3.5 oz 100g bacon slices – cook until just crispy for that perfect balance of saltiness.; 1/2 cup 50g Cheddar cheese – grate it fresh for better melting and flavor.; 1/4 cup 25g Parmesan cheese – enhances the savory taste.; 2 spring onions (chopped – fresh and crisp, adds a mild onion flavor.); Salt and freshly ground black pepper – season to taste.

Do Share Recipe

I have to admit, the first time I made Eggs in a Boat, I felt like a kid again, building little edible “boats” out of bread. There’s something so satisfying about hollowing out a baguette, filling it with eggs and cheese, and baking it until golden. I love how crispy the outside gets while the inside stays soft and creamy.

This recipe is simple, quick, and perfect for a cozy breakfast or brunch. Just like with my Honey Chipotle Chicken Rice Bowls Recipe, I enjoy experimenting with flavors and textures to make breakfast exciting. Let me walk you through how I make it perfectly every time.

Ingredients

Here’s everything you’ll need to make Eggs in a Boat, with some tips I’ve learned from personal experience:

2 demi baguettes – fresh, not day-old, for the best crunch and texture.
4 large eggs – farm-fresh eggs work best for rich flavor and vibrant yolks.
2 tbsp (30g) heavy cream – adds creaminess and keeps the eggs soft.
3.5 oz (100g) bacon slices – cook until just crispy for that perfect balance of saltiness.
1/2 cup (50g) Cheddar cheese – grate it fresh for better melting and flavor.
1/4 cup (25g) Parmesan cheese – enhances the savory taste, similar to the cheesy goodness in my Baked Parmesan Garlic Herb Salmon in Foil Recipe.
2 spring onions, chopped – fresh and crisp, adds a mild onion flavor.
Salt and freshly ground black pepper – season to taste.

Note: This recipe serves 3 people based on the ingredient quantities above.

Variations

Eggs in a Boat are super versatile, and you can tweak them to your liking:

Use turkey bacon or sausage instead of traditional bacon.
Swap Cheddar for mozzarella or Gruyère for a different cheese flavor.
Add spinach, bell peppers, or mushrooms for a veggie boost.
For a dairy-free version, use coconut cream and vegan cheese.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 20–25 minutes
Total Time: 30–35 minutes

Equipment You Need

Baking sheet – to hold your filled baguettes while baking.
Parchment paper – prevents sticking and makes cleanup easier.
Medium mixing bowl – to whisk together eggs, cream, and other ingredients.
Knife – to hollow out the baguettes.
Skillet – to cook the bacon before adding to the egg mixture.

How to Make Eggs in a Boat Recipe

Prepare the Bacon and Egg Mixture

I start by preheating my oven to 350°F (180°C). While it warms up, I chop the bacon into small pieces and cook it in a skillet until just crispy. Then, I mix the eggs, cream, cheeses, bacon, and chopped spring onions in a medium bowl, seasoning with salt and pepper.

Hollow Out the Baguettes

Next, I cut a deep “V” along the top of each demi baguette and gently scoop out the inside, creating space for the egg mixture. It’s fun to see the little bread boats take shape, ready to be filled.

Fill and Bake

I spoon the egg mixture into each hollowed baguette, making sure it’s evenly distributed. Then, I place the filled baguettes on a parchment-lined baking sheet and bake for about 20–25 minutes. The tops turn golden, and the eggs set perfectly while the bread edges crisp up.

Serve Warm

After baking, I let the egg boats cool for 5 minutes. Then, I slice them carefully and serve while they’re still warm, enjoying the creamy egg center and crunchy baguette together.

Additional Tips for Making This Recipe Better

From my experience, a few small tweaks make a big difference:

I always use fresh eggs and freshly grated cheese for the best flavor.
I don’t overfill the baguettes; a slightly shallow fill ensures even baking.
I sometimes sprinkle a little paprika on top before baking for color and flavor.
Letting the egg boats rest a few minutes after baking helps the filling set perfectly.

How to Serve Eggs in a Boat Recipe

Eggs in a Boat look as good as they taste. I like to serve them with:

A fresh side salad or mixed greens for balance.
A drizzle of hot sauce or a sprinkle of chopped herbs like parsley or chives for extra flavor.
Cutting diagonally to show off the golden, creamy egg center makes it visually appealing.

Nutritional Information

Here’s what you’ll get per serving:

Calories: 403 kcal – a hearty start to your day.
Protein: 27.4 g – keeping you full and energized.
Carbohydrates: 2.5 g – low-carb friendly.
Fat: 31.4 g – rich, creamy, and satisfying.

Make Ahead and Storage

Storing: You can refrigerate any leftover egg boats in an airtight container for up to 2 days.

Freezing: They freeze well before baking. Fill the hollowed-out baguettes, wrap tightly, and freeze for up to 1 month. Bake directly from frozen, adding a few extra minutes.

Reheating: Warm in a 350°F (180°C) oven for 5–10 minutes or microwave briefly, keeping them soft without drying out.

Why You’ll Love This Recipe

Here’s why I can’t get enough of Eggs in a Boat:

Easy and Quick: Takes under 30 minutes from prep to table, perfect for busy mornings.
Versatile: Customize with different meats, cheeses, or veggies every time.
Crowd-Pleaser: Looks impressive but is simple to make, ideal for brunch guests.
Flavorful: Crispy bread, creamy eggs, savory bacon, and melted cheese in every bite.
Adaptable: Works for keto, low-carb, or vegetarian versions with simple swaps.

Eggs in a Boat have become a favorite in my household. They’re fun to make, satisfying to eat, and a delightful twist on classic baked eggs. I hope you’ll try them and enjoy every golden, creamy bite!

Ben Carraoli