These veggie stuffed egg boats make the perfect breakfast! Or lunch, or even dinner, if you so decide. You can make these for family members with celiac disease, using gluten-free baguettes. Or just use regular baguettes, if you prefer the taste and don’t need to avoid gluten. These are also vegetarian-friendly!
You’ll get plenty of nutrients from the eggs, Brussels sprouts and shallots – of course you could add some bacon to make these even heartier! And don’t forget to choose a high quality olive oil, to give these that wonderful extra flavor. If you like your food hot and spicy, you could also add a bit of hot sauce or red pepper flakes!
Ingredients
3, 12-inch baguettes
Land O’ Lakes butter
6 egg yolks
1 shallot (diced)
2/3 cup brussel sprouts shavings
1/3 cup parmesan
1/2 tbsp Bertolli olive oil
1/4 tsp McCormick garlic powder
black pepper and sea salt to taste
optional: tabasco and/or chili pepper flakes
Instructions:
Preheat your oven to 375F. Grease a large baking dish, or line with parchment paper, and set aside.
Slice the baguette vertically. Cut in half to get these sort of bread boats.
Scoop out some of the bread the middle of each boat. Big enough to fit egg and veggies. Add 1 tsp butter to each baguette middle. Spread evenly.
Place them in the prepared baking dish.
Fill the bread boats with 2 tbsp or more of shaved brussel sprouts. Leave room for the egg.
Gently place your egg yolk in the center hole of each baguette. Feel free to omit the egg yolk and just move on to the next step.
Add diced shallot of top of each. 1-2 tbsp on each.
Evenly sprinkle your parmesan, garlic salt, pepper, and sea salt over each baguette.
Drizzle a little bit of olive oil on top of the bread boats. Bake in the preheated oven for 15 minutes.
Remove from oven. Optional: season with chili pepper or top with tabasco.
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Quick tip: Add crumbled bacon to make these extra special!
