Ingredients
| large EGGS |
5
|
| rectangular ciabatta buns |
4
|
| olive oil |
1 Tbsp.
|
| finely grated Parmesan cheese |
1/4 cup
|
| milk |
3 Tbsp.
|
| finely chopped fresh parsley |
2 Tbsp.
|
| finely chopped fresh chives |
1 Tbsp.
|
| each salt, pepper, dried thyme, and garlic powder |
1/4 tsp.
|
Directions
- PREHEAT oven to 350° F. CUT out long rectangle from top of each bun. REMOVE some of the bread to create a boat-like vessel (reserve bread for another use). PLACE on parchment paper lined baking sheet. BRUSH each with some olive oil.
- WHISK together eggs, Parmesan cheese, milk, parsley, chives, salt, pepper, dried thyme, and garlic powder.
- POUR mixture evenly into each boat. BAKE for about 20 minutes or until golden brown, puffed, and set in the center.
Insider Tips
- Customize egg boats by adding veggies, such as tomatoes, sautéed mushrooms or zucchini.
- Use reserved bread for stratas, bread pudding, or croutons.
- This recipe is an excellent source of choline and protein and a good source of vitamin A.
Nutritional Info
Per Serving: 1/4th of Recipe
| Calories |
416
|
| Total fat |
14 g
|
| Saturated fat |
4 g
|
| Polyunsaturated fat |
2 g
|
| Monounsaturated fat |
5 g
|
| Cholesterol |
239 mg
|
| Sodium |
944 mg
|
| Carbohydrates |
54 g
|
| Fiber |
2 g
|
| Protein |
20 g
|
| Vitamin A |
123 mcg
|
| Vitamin D |
1 mcg
|
| Folate |
35 mcg
|
| Choline |
187 mg
|
| Calcium |
123 mg
|
| Iron |
4 mg
|
| Potassium |
126 mg
|