Tuesday, February 23, 2016
Cooking with Kelly: Baguette Brunch Boats Recipe
My friends at Cabot Creamery recently sent me a care package, and who am I to ever turn down cheese.
I've been looking at upping my brunch game for a while, so it was time to get creative. What I like about this recipe is you can make everything in advance, then assemble it on brunch morning and throw it into the oven, then await your guests and rounds of praises while sipping your mimosa. It looks impressive coming out of the oven, and warms up great the next day (if you have any leftovers).
I'm planning on making this again, but doubling the stuffing part and using two rustic loaves instead of one baguette. Follow me on Instagram to see how it goes.
Baguette Brunch Boats Recipe
1 small onion, diced
Half a package of your favorite bacon
1/4 teaspoon diced garlic
1/3 cup milk
Half of a block of Cabot Seriously sharp, grated
2 green onions, sliced
Start by cooking the bacon in whatever way you prefer. I like to broil it on low for 10 minutes to make sure it's crispy. While that's baking, cook the onions and garlic for 5 minutes or until softened.
Allow the bacon to drain and the onions to cool. Whisk the eggs and milk together, then add the cooled onions, chopped bacon and shredded cheese.
Next, extract the guts from the bread. The easiest way to do this is to use a pairing knife to slice the bread, then scoop it out with your fingers. Be careful not to pierce the bottom of the bread.
You can do everything up until this step the night before. Spoon the egg stuffing into the bread valley and place on a lined baking sheet.
Bake at 350 degrees for 25 minutes or until the eggs are no longer jiggly and the bread is toasted.
To serve, slice into manageable pieces and serve with sriracha and extra cheese. Enjoy!