Monday, January 16, 2012
Baked Egg Boats
Today's recipe was adapted from Spoon Fork Bacon, which seems very cute and wonderful and I can't wait to delve into it more. Andy stumbled upon the recipe a week or so ago, and we've been itching for the chance to try it. That chance was today!
I chopped all the ingredients that needed to be chopped and placed them in their own separate bowl, because that's the level of organization for which I'm striving in my life (this week.) Therefore I had my Gruyere, Parmigiano-Reggiano, onions, and spinach chopped/grated before the bacon even hit the frying pan. If you're using fresh garlic (which is always preferable but not always on hand), mince up that sucker now too.
I preheated the oven to 350. Then I took my loaf of bread and cut a V into it, cutting down until I was a half-inch from the bottom. I pulled out some of the stuffing and set the loaf aside on a baking pan.
Then Andy fried the bacon while I cracked the eggs into a medium mixing bowl and then beat in the heavy cream. Once the bacon had fried, Andy removed it from the pan and placed it on a paper towel to drain before crumbling it into a million little pieces.
I reduced the heat on the pan to medium-high, then added the onions and garlic. After a minute, I threw in the chopped spinach and sauteed everything for another three minutes.
To the egg mixture, I added the onions, spinach, garlic, bacon, and cheeses, whisking it all together and then pouring the filling into the loaf. I placed the pan in the oven and baked it for about 30 minutes. You'll know it's done when the eggs are golden-brown and puffing out of the top.
Et voila! You are a culinary champion! You have officially made brunch! You will spend the rest of the day full and telling yourself, "But eggs are good for me, right? And bread...cheese...we all need cheese to live."
But then you will stop your overworrying, because that is the balm that delicious things provide.
Baked Egg Boats
1 loaf French bread
5 eggs, cracked
1/3 cup heavy whipping cream
5 slices bacon
1 onion, chopped
2 cloves garlic, minced
1 cup spinach, chopped
3 oz Gruyere, grated
3 oz Parmigiano-Reggiano, grated