Perfect for breakfast or brunch, these Baked Egg, Bacon and Cheese Boats are a cinch to throw together and are filling and delicious.
I used to love watching daytime tv. I am a person that loves to have background noise, so before I had kids, I would sometimes turn on music, but most of the time, it would be the tv.
I actually remember the very first episode of The Chew when it started back in 2011. I had fallen in love with Carla from Top Chef, Clinton from What Not To Wear, and Mario and Michael from The Food Network. Daphne was new to me, but I was excited about the group of food lovers and this show.
Fast forward to 2016, and while I definitely don’t get to catch every episode of the show since it’s usually about Paw Patrol or Alvin and the Chipmunks when the tv is on, I still love to watch whenever I get a chance.
And what better way to have the hosts of The Chew in your kitchen if you don’t always get to watch? You cook from their newest cookbook, The Chew: An Essential Guide to Cooking and Entertaining. I was super excited for this book because I knew it would have a wide variety of recipes, since I know that each of the hosts has a different specialty. And I was right! This book is full of recipes – everything from dessert to appetizers to dinner ideas and lunchbox favorites. Along with great intros from the host who provides the recipe.
Here are the details:
Number of Photos: Lots. I do need to specify that while there are lots of photos, a photo on pretty much every page, but not very many photos of the recipes. The photos show more like a yearbook with photos of the hosts on the show. I do wish there were more photos of the actual recipes.
Difficulty Level of Recipes: Easy to Medium. I didn’t see anything that was too advanced, but there is a good mix of easy recipes and a few that are a little more advanced.
Availability of Ingredients: Easy. From what I could tell, all of the ingredients are pretty basic.
Other recipes I want to try:
Chicken Mole Enchiladas
Italian Biscuits and Gravy
Carla’s Slow Cooker Mac and Cheese
Apple Cake with Cream Cheese Frosting
Spicy Queso Dip
S’mores Cream Puffs
Buy The Chew: An Essential Guide to Cooking and Entertaining on Amazon.
I have totally been into breakfast lately for some reason. Which means having breakfast for dinner often!! So when I saw these Baked Egg, Bacon and Cheese Boats, I knew they would be the perfect breakfast, lunch or dinner recipe. And not that I have anything against eating a salad for breakfast, but I think the salad aspect just shows how perfect this is for dinner!
The original recipe calls for demi baguettes, and those are pretty much non-existent where I shop. So I improvised and bought submarine rolls. They were a perfect substitution. The number of rolls you’ll need will depend on their size. I wish these would have been just a little bit smaller, as one whole roll was way too much for me. And I was only able to fill 3 rolls because of their size. But just be aware that how many rolls you’ll be able to fill will depend on their size.
These Baked Egg, Bacon and Cheese Boats were the perfect breakfast for dinner. And I’d imagine that the fillings are pretty versatile as well, so use what you’ve got on hand. I would definitely choose these again!!
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- ¼ lb bacon, diced
- 3-4 submarine rolls
- 8 large eggs
- ¼ cup heavy cream
- 1 cup Gruyere, shredded
- ¼ cup chives, chopped
- salt and pepper, to taste
- 2 teaspoons Dijon mustard
- 1 lemon, juiced
- ¼ cup olive oil
- salt, to taste
- 5 oz mixed greens
- ½ small red onion, sliced
- Preheat the oven to 350ºF.
- Heat a saute pan over medium-high heat and add the bacon. Cook until crispy. Remove with a slotted spoon to a paper towel lined plate and allow to cool.
- Carefully cut a v-shape along the center of each roll. Pull the center out of the roll, leaving a half inch border around the sides and bottom. Place the rolls on a baking sheet.
- In a large bowl, whisk the eggs and cream together. Stir in the cheese, chives and bacon. Season with salt and pepper. Pour the egg mixture into the center of the rolls.
- Bake for 20-30 minutes, until the eggs are puffed and slightly moist in the center. (The eggs will continue to cook for a few minutes when removed from the oven.)
- Serve whole, or cut in half if the rolls are large.
- For the salad, whisk the Dijon, lemon juice and olive oil in a large bowl until combined. Season to taste with salt and pepper. Add the mixed greens and red onions and toss to combine.
More Savory Breakfast Ideas:
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**A copy of this book was sent to me by the publisher for review purposes, but all opinions are my own. This post contains affiliate links. If you purchase an item from Amazon from the link Taste and Tell receives a small commission. Thank you for supporting Taste and Tell through your purchases!**