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
  • 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
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.
3. Place sausage into a food processor and pulse until fully ground.
4. Place the eggs, Sriracha, and cream into a medium sized mixing bowl and beat together.
5. Whisk in sausage, green onion, grated cheese, and garlic powder, then lightly season with salt and pepper.
6. Pour the mixture into the baguette boat and place onto the prepared baking sheet.
7. Bake for 25 minutes or until golden brown, puffed and set in the center. Season with salt and pepper.
8. Allow to cool for about 5 minutes, cut and serve.

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