Baked Egg Ciabatta Boats
4 rectangular ciabatta buns 1 tbsp. olive oil 5 EGGS 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
Fat: 13 g
Cholesterol: 240 mg
Sodium: 680 mg
Carbohydrate: 31 g
Fiber: 1 g
Sugars: 2 g
Protein: 17 g
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.
WHISK together eggs, Parmesan cheese, milk, parsley, chives, salt, pepper, dried thyme and garlic powder.
POUR mixture evenly into each boat. BAKE for about 20 minutes or until golden brown, puffed and set in center.
Customize egg boats by adding veggies, such as tomatoes, sautéed mushrooms or zucchini.
Use reserved bread for stratas, bread pudding or croutons.