Provençal Egg Bateaux

Serves 4
Prep Time 15 min
Cook Time 30 min
Print Recipe
These fun egg boats can be stuffed with your favourite veggies and cheese for a creative breakfast or brunch that the whole family will love.

Ingredients

  • Egg Boats

    • 4 demi-baguettes
    • 2 tbsp (30 mL) olive oil
    • 5 eggs
    • ¼ cup (60 mL) 10% half-and-half cream
    • 2 tbsp (30 mL) finely chopped fresh parsley
    • 1 clove garlic, minced
    • ¼ tsp (1.25 mL) each dried oregano and thyme
    • ¼ tsp (1.25 mL) each salt and pepper
    • ½ cup (125 mL) halved grape tomatoes
    • ½ cup (125 mL) cubed Brie cheese
    • ⅓ cup (75 mL) Niçoise olives

  • Simple Green Salad

    • 3 tbsp (45 mL) olive oil
    • 1 tbsp (15 mL) red wine vinegar
    • ½ tsp (2.5 mL) Dijon mustard
    • Pinch each salt and pepper
    • 6 cups (1.5 L) mixed greens

Instructions

  • Egg Boats

    • Step 1

      Preheat oven to 350°F (180°C). Cut out long rectangle through top of each demi-baguette and remove some of the bread to create boat-like vessel. (Reserve bread for another use.) Place on parchment paper-lined baking sheet; brush with olive oil.

    • Step 2

      Whisk together eggs, cream, parsley, garlic, oregano, thyme, salt and pepper until blended. Stir in tomatoes, Brie and olives.

    • Step 3

      Spoon mixture evenly into each boat; bake for about 30 minutes or until golden brown, puffed and set in centre.

  • Simple Green Salad

    • Step 1

      Whisk together olive oil, vinegar, mustard, salt and pepper. Toss with mixed greens just before serving. Serve with egg boats.

Paperclip IconTips

Tip: Alternatively, use a whole baguette and cut into 4 pieces.

Nutrition Facts

Per serving
Calories590
Fat31 g
Saturated Fat8 g
Trans Fat0 g
Carbohydrate58 g
Fibre4 g
Sugars3 g
Protein22 g
Sodium1140 mg