Servings 4 servings
Ingredients
- 1 loaf sourdough bread
- 4 large eggs
- 2 Tablespoons whole milk
- 4 strips bacon, cooked and crumbled
- 1/3 cup shredded sharp cheddar cheese
- 2 Tablespoons chopped chives
Instructions
- Preheat the oven to 350°F. Use a sharp, serrated knife, cut a large "V" shape in the top of the bread without cutting all the way through the bottom. Scoop out the inside of the bread.
- In medium bowl, whisk together the eggs and milk. Season with salt and pepper then whisk in the bacon, cheese and 1 tablespoon of chives. Pour the mixture into the loaf of bread. Place the loaf on a baking sheet and bake it for about 25 minutes or until the eggs are set.
- Remove the loaf from the oven and let it sit for 5 minutes. Top with remaining 1 tablespoon chives then cut the loaf into slices and serve immediately.
Notes
- Pick a loaf of bread that's sturdy and has a nice thick crust, like sourdough or artisan bread. This helps keep your egg boats from getting too soggy.
- When you're scooping out the inside of the bread, be gentle so you don't tear the crust. Otherwise, you’ll end up with a mess!
- Don’t overfill the bread boats. Leave some room at the top so they don't overflow while baking.
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