Pull up anchor, Clinton is showing you how to make an amazing handheld brunch favorite!
BACON, EGG AND CHEESE BOATS
1/2 pound Thick-Cut Bacon (Diced)
8 large Eggs
1/4 cup Heavy Cream
1 cup Gruyere (Shredded)
1/4 cup Chives (Chopped)
Kosher Salt and Freshly Ground Black Pepper
5 ounce box of Mixed Greens
1/2 Red Onion (sliced)
2 teaspoons Dijon Mustard
1 Lemon (juiced)
1/4 cup Olive Oil
Salt andFreshly Ground Black Pepper
Preheat oven to 350°F.
In a sauté pan over medium-high heat, cook the bacon until crispy. Remove to a paper towel lined plate and allow to cool.
Carefully make a “V” cut along the center of each Baguette, leaving about 1/2 inch left in the bottom. Scoop out the center of the Bread. Place the Baguettes on a baking sheet.
In a large mixing bowl whisk together the Eggs, Heavy Cream, Gruyere, Chives and Bacon. Season with Salt and Freshly Ground Pepper. Pour the Egg mixture into the Baguettes and place in the oven. Bake for 20 minutes or until the Eggs are puffed and slightly moist in the center. The Eggs will carry-over cook for a few minutes. When cool enough to handle, cut each Baguette into 4 slices and serve alongside salad.
For the Salad: Whisk together Dijon Mustard, the juice of a Lemon and Olive Oil, and season with Salt and Pepper. In the same bowl, toss mixed Greens and Red Onion along with Dressing.
1. Use the leftover Bread to make homemade Breadcrumbs
2. Crack the Eggs on the counter not the side of bowl to avoid bacteria
3. Use some Milk with the Cheese and Eggs to help the Eggs not overcook and bring out the creaminess of the Eggs and Cheese.