Sunday, August 12, 2012

The Burning Dinghy – A Spicy Baked Egg Boat

Spicy baked Egg Boat
The first time I made baked egg boats, it was for a family brunch and I hadn’t yet started this blog. They were a hit with the family, praised for the combination of a toasty bread shell with a soft, egg and cheese center. I kept it mild, however, as not everyone in my family is as much a fan of spicy foods as I am. This time, I had no such restrictions chose to do what I always do – made it spicy as hell. Ladies and gentlemen, I give you the Burning Dinghy!
Recipe adapted from Spoon Fork Bacon
Difficulty: Easy
Active Prep Time: About 5 minutes
Total Prep Time: 30 minutes
Special Equipment: None
Makes: 1 burning dinghy
Ingredients:
  • 1 demi sourdough baguette
  • 2 eggs
  • 2 tablespoons cup heavy cream
  • 2 ounces ground sausage, cooked
  • 2 ounces gruyere cheese, grated
  • 1 green onion, thinly sliced
  • 1 tablespoon Sriracha chili sauce
  • 1 teaspoon garlic powder
  • salt and pepper to taste
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Instructions:
1. Preheat oven to 350ºF and line a baking sheet with parchment paper.
2. Cut a deep “V” through the top of the baguette until about a ½ inch to the bottom. Partially unstuff the baguette and set aside.
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3. Place sausage into a food processor and pulse until fully ground.
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4. Place the eggs, Sriracha, and cream into a medium sized mixing bowl and beat together.
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5. Whisk in sausage, green onion, grated cheese, and garlic powder, then lightly season with salt and pepper.
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6. Pour the mixture into the baguette boat and place onto the prepared baking sheet.
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7. Bake for 25 minutes or until golden brown, puffed and set in the center. Season with salt and pepper.
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8. Allow to cool for about 5 minutes, cut and serve.
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