Baked Egg Boats
Serving Size: 4
|4||Demi sourdough baguettes (or other flavor, 6 inches long)|
|1/3 cup||Cottage cheese|
|4 ounces||Pancetta (finely chopped and fried until crisp)|
|1||Bermuda onion (small)|
|to taste||Salt and pepper|
|as desired||Parsley (for garnish)|
- Preheat oven to 350º.
- Cut a deep V through the tops of each baguette until about 1/2 inch from the bottom. Pull out some of the bread dough. Place on baking sheet and set aside.
- In a bowl, whisk the eggs and cottage cheese. Mix in the remaining ingredients (pancetta, cheese, and onion). Lightly season with salt and pepper. In a medium skillet over medium heat, cook and stir egg mixture until soft curds form. Divide the mixture into each baguette boat and place onto baking sheet.
- Bake in oven for 20-25 minutes of until golden brown, puffed, and set in the center. Allow to cool for 5 minutes. Garnish with parsley.