Sitting on our small balcony, soaking in the sun, we enjoyed the perfect brunch yesterday! These baguette boats make for such a perfectly balanced meal- bread (carbs), eggs (protein), veggies (minerals & vitamins), and cheese (calcium & fat).
They are delish and super easy to make so impress your friends over brunch or start a weekday with a hearty breakfast! Have a good week everyone!
P.S. Being a 90’s kid, these boats remind of the ‘footlongs’ which were available at Nirula’s and later at local bakeries.
Veggie Baguette Boats
Enjoy the steps!
Ingredients
- 1 baguette
- 3 eggs
- 1/2 cup cheddar, grated
- 1/2 cup mozzarella, grated
- 2 button mushrooms, finely chopped
- 1 small onion, finely chopped
- 2 spring onion, finely chopped
- 5-6 broccoli florets, finely chopped
- 1/4 green bell pepper, finely chopped
- Spices: 1/4 teaspoon paprika, 1/4 teaspoon black pepper, salt to taste
- Optional: green chillies, finely chopped
- Garnish: finely chopped spring onion greens, cilantro
Directions
- Heat the oven at 180 C. Slice the baguette vertically, separating the crispy top and the bottom base. Scoop out some bread out of these boats to make space for the veggie mix. Tear the scooped bread into very small pieces.
- In a bowl, add eggs and whisk until frothy. Add veggies, spices, scooped bread, cheddar cheese, half of the mozzarella cheese, and mix well. Pour this batter into the baguette boats and spread evenly.
- Bake for 15 minutes, take the boats out, and sprinkle the rest of the mozzarella. Broil or grill for 5 minutes or until mozzarella becomes lightly golden.
- Serve the boats on a platter or cut them into equal-sized pieces. Try them with ketchup, mustard, mayo, or salsa of your choice. For me, I just enjoy them without any condiments because they are already bursting with flavour!
Tips:
- Cheddar can be replaced with parmesan cheese.
- To make a gluten-free version, please use gluten-free bread.
