These baked egg boats are just right for easy spring days and casual picnics alike. Made with rich, golden Nellie’s Free Range Eggs, melty cheese, and savory prosciutto, each slice is full of comforting flavor. The eggs create a smooth, creamy filling that pairs perfectly with the crisp, toasty bread. Slice them up, pack them along, and enjoy a simple meal that tastes even better in the fresh air. 💜
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
- Use a serrated bread knife to cut a v-shaped whole lengthwise along the top of each baguette leaving approx. 1 inch on each end intact. Tear away the inside of the baguette, leaving a 1-inch shell all around. Be sure not to puncture through the exterior of the baguette crust when cutting and tearing. Place the baguettes on the prepared baking sheet. (Reserve the unused bread for another purpose like homemade croutons!).
- Line the inside of each baguette crust with 4-5 slices of the provolone.
- Crack the eggs into a large bowl and add the cream, salt, and pepper. Whisk together until fully incorporated.
- Pour the egg mixture into the bread shells. Sprinkle prosciutto and thyme on top.
- Bake, uncovered, for 25-30 minutes until the eggs are set and the bread is toasted and golden brown.
- Remove from the oven and let cool for 5 minutes. Cut each baguette into slices using a bread knife and serve immediately.
Notes
These Baked Egg Boats are perfect for a picnic! Wrap the warm boats in aluminum foil to transport.
Baked boats can be made ahead and stored in freezer for up to three months. Wrap the cooked and cooled boats in aluminum foil and place in an airtight container. To reheat, just warm in a 300° oven for 15-20 minutes or until thawed and toasty.
