Everybody sing with me now - "Sail awake....Sail awake...Sail awake..." and check out these delicious breakfast boats I made over the weekend! Just the thing you need to get your Sunday started off right.
Or any day of the week, really. Sundays at my place were made for tackling two subjects of serious business: 1) rich, hearty breakfasts (usually involving bacon) 2) taking that whole "day of rest" thing to the extreme. I'm talking about lounging around like a total couch potato, catching up on weeknight TV shows, playing videos games, and soaking up every nanosecond of sloth-like behavior before Monday morning rears its ugly head.
When it comes to accomplishing the lazy part of the day, I'm a pro. Luckily, this week's breakfast was just as easy to knock out. Freshly baked, warm loaves of french bread filled with thick cuts of applewood-smoked bacon, fluffy scrambled eggs and shaved gruyère cheese, dotted with juicy cherry tomatoes and parmesan cheese on top. All the breakfast favorites, baked in a blanket of carbs, sailing straight into your face hole. It kind of looks like pizza too, which is always a plus.
This is a fun recipe to play with too. You can substitute your favorite cheeses, add jalapeños for an extra kick, throw in some of that leftover Easter ham sitting in the fridge, whatever floats your boat! Sorry, I had to.
Makes 2:2 loaves of French Bread
¼ cup milk
⅛ cup whipping cream
8 strips bacon
¾ cup gruyère cheese
dozen cherry tomatoes
grated parmesan for topping
salt + pepper
Preheat oven to 400°F
Cook and roughly chop strips of bacon
Cut out the guts of the french bread. Use whatever method you prefer, I pretended like I was hollowing out a canoe. Be careful not to cut through the bottom of the loaf. You don't want your boat to sink, or even worse - eggs leaking out all over the place.
Whisk together eggs, milk and whipping cream. Stir in gruyère cheese and sprinkling of salt and pepper.
Line baking sheet with parchment paper, place loaves on top.
Divide egg and cheese mixture equally into your canoes, sprinkle half of your bacon on each, dot with cherry tomatoes.
Cook for 25 minutes until golden brown and eggs are fluffy and cooked through.
Cool for few minutes, cut into 2-inch slices and devour.