Color & Control:

Provençal Egg Bateaux

These fun egg boats can be stuffed with your favourite veggies and cheese for a creative breakfast or brunch that the whole family will love.

Serves: 4
Prep Time: 15 min
Cook Time: 30 min


Egg Boats

4 demi-baguettes
2 tbsp (30 mL) olive oil
5 eggs
1/4 cup (60 mL) 10% half-and-half cream
2 tbsp (30 mL) finely chopped fresh parsley
1 clove garlic, minced
1/4 tsp (1.25 mL) each dried oregano and thyme
1/4 tsp (1.25 mL) each salt and pepper
1/2 cup (125 mL) halved grape tomatoes
1/2 cup (125 mL) cubed Brie cheese
1/3 cup (75 mL) Niçoise olives

Simple Green Salad

3 tbsp (45 mL) olive oil
1 tbsp (15 mL) red wine vinegar
1/2 tsp (2.5 mL) Dijon mustard Pinch each salt and pepper
6 cups (1.5 L) mixed greens


Egg Boats

Preheat oven to 350°F (180°C). Cut out long rectangle through top of each demi-baguette and remove some of the bread to create boat-like vessel. (Reserve bread for another use.) Place on parchment paper-lined baking sheet; brush with olive oil.

Whisk together eggs, cream, parsley, garlic, oregano, thyme, salt and pepper until blended. Stir in tomatoes, Brie and olives.

Spoon mixture evenly into each boat; bake for about 30 minutes or until golden brown, puffed and set in centre.

Simple Green Salad

Whisk together olive oil, vinegar, mustard, salt and pepper. Toss with mixed greens just before serving. Serve with egg boats.


Tip: Alternatively, use a whole baguette and cut into 4 pieces.


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