Baked Egg Boats

I don’t know what it is about Spring that just makes me crave brunch! Or at least brunch food (and mimosas!). And I’ve been in a kind of eggy, bread, cheesy, mood lately (fine, I’m always cheesy, case in point!). But I also see eggs as the perfect opportunity to get some fresh greens in as well! Something about eggs and spinach or eggs and kale just goes SO well together! And in this case, when you bake it all into that beautiful loaf of bread, and the egg fills in all the nooks and crannies - damn, it’s beautiful thing! So, let’s break it down.

I know the first thing EVERYONE is going to say to me is - bread isn’t healthy. FALSE. White bread made with ultra refined wheat and sugar isn’t healthy. REAL bread, made with whole grain flour, loaded with nuts and seeds and not much else - is fine. I’m not saying eat a whole loaf; everything in moderation. But choose quality. Bread is one of those things that you get what you pay for. And it’s worth it to invest in good, well made bread. Better yet, try making it yourself! Flour, water, salt, yeast…that’s it. Bread shouldn’t have much more in it.

Eggs are equal parts fat and protein, and essentially no carbs. But it’s those Omega-3 fats that make eggs healthy. Like, improved brain function, support healthy weight loss and possibly reduce inflammation! They’re also one of the few food sources of Vitamin D (which we can generally only get from exposure to sunlight).

Get my omelette recipe here!

Get my omelette recipe here!

Spinach is a great all around green. Mild in flavor, it mixes well into so many dishes. And since we’re sautéing it here, you can get a lot in there without it looking or feeling like it! Like all greens, spinach is detoxifying for the body. It’s packed with Vitamins A and K which are great for your skin, hair and bones! It’s also a source of fiber which helps to aid digestion.

And of course we have those fresh herbs! Loaded with anti-inflammatory properties, it doesn’t matter which ones you pick. They’re all beneficial. And creating a mix just adds delicious on top of healthy! You can literally use whatever odds and ends are left in the fridge at the end of the week! That goes for the veggies too!

This dish would be great with bell peppers, tomatoes, zucchini, or potato! If you’re a meat eater, crisp up some bacon or pancetta and toss it in! The options are only as endless as your own palette! Watch the video below and grab the recipe just passed that.

Buon Appetito!

Baked Herb Egg Boat
Serves 2

1 8-10 inch loaf ciabatta or semolina bread
4 Tbs olive oil (divided)
1/2 onion, chopped
2 C. baby spinach
4 eggs
3 Tbs. chopped fresh herbs (use a mix like rosemary, basil and parsley)
1/4 C. grated parmigiano reggiano cheese
salt & pepper

Preheat the oven to 350°. Line a cookie sheet with foil.

Slice the top 1/3 of the bread off. Set aside or discard the top. Scoop out the center of the bread, leaving a sturdy wall all around. Place the bread on the prepared cookie sheet. Drizzle the bread with 2 Tbs. of olive oil and set aside.

In a sauté pan, heat 1 Tbs. olive oil, when hot, add onion and cook for 2-3 minutes, until soft. Add in spinach and cook just until wilted. Season with salt and pepper and spoon into the bread boat.

Scramble eggs in a bowl. Mix in about half of the fresh herbs. Season with salt and pepper. Carefully pour the eggs into the bread boat. Top the eggs with more fresh herbs and parmigiano cheese.

Bake the egg boat for 20-25 minutes, or until the eggs are set. Remove from the oven and allow to cool for 5 minutes before slicing and serving.

Buon Appetito!