Directions
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.
Ingredients
- 5 large EGGS
- 4 rectangular 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
Tips
Customize egg boats by adding veggies, such as tomatoes, sautéed mushrooms or zucchini.
Use reserved bread for stratas, bread pudding or croutons.
This recipe is an excellent source of choline and protein, and a good source of vitamin A.
Per serving: 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
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.