Baked Egg Ciabatta Boats

TIME
YIELD
Baked Egg Ciabatta Boats
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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

  1. 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.
  2. WHISK together eggs, Parmesan cheese, milk, parsley, chives, salt, pepper, dried thyme, and garlic powder.
  3. 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