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pancetta, egg and cheese boats

love these easy pancetta, egg and cheese boats.

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Course Breakfast, brunch
Cuisine American

Ingredients
  

  • 2 sourdough demi baguettes or any bread you can fill like I did
  • 6 eggs
  • 1/3 cup heavy cream
  • 2 ounces finely diced pancetta
  • 2 thinly sliced green onions
  • 4 ounces gruyere or other swiss cheese
  • pinch of salt (pancetta can be a little salty)
  • fresh ground black pepper

Instructions
 

  • Preheat oven to 350 degrees.
  • Cut a deep “V” through the tops of each baguette until about a ½ inch to the bottom and remove top. Un-stuff demi baguettes as much as possible, while keeping the shell of the baguettes intact. It's very important not to puncture through the crust while slicing the tops off and while un-stuffing. Set hollowed baguettes aside and discard the tops and removed stuffing.
  • Sprinkle about tablespoon of shredded cheese into the bottom of each hollowed baguette.
  • Whisk together eggs and cream. Pour the mixture evenly to the baguettes. Distribute the other ingredients evenly over the egg mixture. Lightly season with salt and pepper. Top with additional cheese on top if you like.
  • Transfer baking sheet to oven and bake for 35 to 30 minutes or until golden brown, puffed and eggs have set.
    Remove baked egg boats from oven and cool for about 5 minutes. Cut each baguette into pieces and serve. 
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