Eggs in a Boat Recipe

Ben Carraoli

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.

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Prep Time 10

Cook Time 25

Servings: 3

Ingredients Method Notes

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.

Method

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.
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.
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.
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.

Notes

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.