What a wonderful brunch idea!! I wasn’t able to lay my hands on a batard, so I used a few smaller loaves. I don’t recommend it — it kind of altered the bread to filling ratio. A larger loaf would be cut in slices that create the “boat” effect that is so striking. For variety, make up any combination of fillings that you especially like. The author suggest some of the following: Gruyère cheese + crumbled bacon + sautéed mushrooms; Feta cheese + halved cherry tomatoes + chives; and Cheddar cheese + crumbled cooked sausage + chopped scallions. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F oven until warmed through, about 15 minutes.
SMOKED SALMON EGG BOATS (Yield: 8 Servings)
- 2 sourdough bâtard loaves, or 4 sourdough demi baguettes
- 1/2 cup shredded Gruyère or Swiss cheese (about 2 ounces)
- 4 ounces sliced smoked salmon
- 12 large eggs
- 1/2 cup crème fraîche (or sour cream in a pinch)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 scallions (white and light green parts only), thinly sliced
- 2 tablespoons capers, drained
- 2 tablespoons chopped fresh chives
- Arrange a rack in the middle of the oven and heat to 350°F. Line a rimmed baking sheet pan with parchment paper.
- Using a serrated knife, cut a V-shaped section from the top of each bread loaf, stopping the knife about 1/2 inch from the bottom of the loaf. Remove the loose bread tops, and scoop out a bit of the inside, too, to form the “boats.” Discard the scooped bread (or save it to make homemade breadcrumbs). Place the boats on the prepared baking sheet.
- Evenly distribute the shredded cheese and smoked salmon between the cavities of the boats.
- Whisk together the eggs, crème fraîche, salt, pepper, and scallions in a medium-sized bowl. Pour the egg mixture into the boats, distributing it evenly between them. Scatter the capers atop the egg filling.
- Bake until the eggs are puffed and no longer jiggle when you shake the pan gently, 30 to 40 minutes. (If using demi baguettes, check for doneness around 20 minutes.)
- Let the boats cool for about 5 minutes. Sprinkle them with the fresh chives, slice into 8 pieces total, and serve warm.
~ TheKitchn.com ~