Baked Egg Ciabatta Boats

Baked Egg boats
  • Cook Time

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  • Ingredients
    5 large EGGS
    4 rectangular ciabatta bunsrectangular ciabatta buns
    1 Tbsp. olive oil
    1/4 cup finely grated Parmesan cheese
    3 Tbsp. milk
    2 Tbsp. finely chopped fresh parsley
    1 Tbsp. finely chopped fresh chives
    1/4 tsp. each salt, pepper, dried thyme and garlic powder

    Yields: 4 servings

  • Nutritional Information

    Per serving: per 1/4 of recipe

    Calories: 416

    Total fat: 14 g
    Saturated fat: 4 g
    Polyunsaturated fat: 2 g
    Monounsaturated fat: 5 g

    Cholesterol: 239 mg
    Sodium: 944 mg
    Carbohydrates: 54 g
    Fiber: 2 g
    Protein: 20 g
    Vitamin A: 123 mcg
    Vitamin D: 1 mcg
    Folate: 35 mcg
    Choline: 187 mg
    Calcium: 123 mg
    Iron: 4 mg
    Potassium: 126 mg

    This recipe is an excellent source of choline and protein, and a good source of vitamin A.

Directions

  1. PREHEAT oven to 350° F. CUT out long rectangle from top of each bun. REMOVE some of the bread to create boat-like vessel (reserve bread for another use). PLACE on parchment paper lined baking sheet. BRUSH each with some olive oil.

  2. WHISK together eggs, Parmesan cheese, milk, parsley, chives, salt, pepper, dried thyme and garlic powder.

  3. POUR mixture evenly into each boat. BAKE for about 20 minutes or until golden brown, puffed and set in center.

Insider Info

  • Customize egg boats by adding veggies, such as tomatoes, sautéed mushrooms or zucchini.
  • Use reserved bread for stratas, bread pudding or croutons.