Description
Delicious and gluten-free Veggie Stuffed Baked Egg Boats perfect for breakfast, brunch, or dinner. These egg boats are packed with nutritious Brussels sprouts, shallots, and parmesan cheese, baked inside gluten-free baguette halves for a hearty and healthy vegetarian meal everyone will love.
Ingredients
Main Ingredients
- 3 twelve inch gluten-free baguettes (or 1 ½ twenty four inch baguettes)
- Butter (1 teaspoon per baguette half, approx. 6 teaspoons)
- 6 egg yolks (preferably separated from whites)
- ⅔ cup Brussels sprouts shavings
- 1 shallot, diced
- ⅓ cup parmesan cheese, shredded or crumbled
- ½ tablespoon olive oil
- ¼ teaspoon garlic powder
- Black pepper, to taste
- Sea salt, to taste
- Optional: Tabasco sauce and/or chili pepper flakes for seasoning
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the egg boats.
- Prepare Baking Dish: Grease or lightly oil a large baking dish and set aside to prevent sticking during baking.
- Slice Baguettes: Vertically slice each gluten-free baguette, then cut in half to yield six six-inch baguette halves.
- Scoop Baguette Centers: Carefully scoop out a small section from the middle of each baguette half, creating a cavity large enough to hold the egg yolk and vegetables.
- Add Butter: Spread 1 teaspoon of butter evenly inside the hollowed center of each baguette half.
- Arrange in Dish: Place the prepared baguette halves into the oiled baking dish, cavity side up.
- Fill with Vegetables: Add 2 tablespoons or more of shaved Brussels sprouts into the cavity of each baguette half, leaving space for the egg yolk.
- Add Egg Yolks: Gently place one egg yolk into the center hole of each baguette half. Note: remove most of the egg white beforehand to avoid runniness.
- Add Shallots: Sprinkle 1-2 tablespoons of diced shallots on top of each egg boat, evenly distributing.
- Season: Evenly sprinkle parmesan cheese, garlic powder, black pepper, and sea salt over each baguette half.
- Drizzle Olive Oil: Lightly drizzle the olive oil on top of all the stuffed baguettes for added flavor and moisture.
- Bake: Bake in the preheated oven for about 15 minutes. For runnier eggs, check between 14-15 minutes; for firmer eggs and crispier bread, bake longer as desired.
- Final Seasoning: Remove from oven and optionally season with chili pepper flakes or drizzle Tabasco sauce to taste.
- Serve and Enjoy: Serve warm and enjoy your healthy, gluten-free veggie stuffed baked egg boats!
Notes
- Use gluten-free baguettes to keep the recipe gluten-free as intended.
- Removing most of the egg whites before filling helps prevent the egg from being too runny.
- You can adjust baking time slightly depending on how runny or firm you want the egg yolks.
- Optional toppings such as Tabasco or chili flakes add a spicy kick if desired.
- For added flavor, fresh herbs such as parsley or chives can be sprinkled on after baking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
