Eggy Baguette Boat
All aboard the Eggy Baguette Boat! A crusty baguette, filled to the brim with fluffy eggs and oozing cheese. Whether you're brunching with the crew or picnicking in the park, this speedy bake is a hit – served warm or packed in your basket. Get ready to set sail on a tasty adventure that's as fun to bake as it is to devour!
Don’t let the discarded bread go to waste. Tear up the ciabatta removed from the centre of the loaf into chunks, drizzle with a little oil and toast in the oven for a few minutes to create the best golden croutons for your summer salads.
Prep: 5 mins | Cook: 15 mins
Serves 4 - 6 people
Ingredients
- 1 ciabatta loaf, approx 250g
- 75g diced pepper, we used some red, yellow & green
- 40g diced ham
- 4 Free Range 'Big N Free' eggs
- Sea salt and cracked black pepper
- 40g mozzarella, grated
- TO SERVE
- Chopped chives, optional
Method
- Preheat oven to 200ºC/180ºC fan.
- Place the ciabatta loaf on a chopping board and using a sharp bread knife hull out the centre of the loaf (leaving approximately a 2cm border). Transfer the loaf to a lined baking tray.
- Sprinkle in half the diced pepper and ham before carefully cracking in the eggs so they are evenly distributed along the length of the loaf. Season generously with salt and pepper.
- Carefully sprinkle over the remaining pepper and ham before topping with the grated mozzarella.
- Place in the oven and bake for 15-20 minutes until the mozzarella has turned golden and bubbling – the eggs should be just set.
- Remove the boat from the oven and allow to sit for 5 minutes before cutting into generously slices or allowing to fully cool if taking for a picnic (the loaf needs to be completely cooled if transporting). Finish with a sprinkling of chopped chives, if you like for a touch of peppery, ‘oniony’ flavour.
