Egg boats in bread

Preparation 15 min
Cooking 35 min
Servings 4
Freezing I do not suggest

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Ingredients
Preparation
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No need to go crazy to make good breakfasts… The proof is here : egg boats. Nothing simpler and super easy to tweak!

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Ingredients

3 small pork breakfast sausages
Olive oil
8 big eggs
1 cup grated sharp cheddar
1/4 cup 15% country-style cream
1/4 fresh parsley, finely chopped
2 pinch Provence herbs
4 submarine breads (total 400g), center cut in V then removed
Salt and ground pepper

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Preparation

Preheat the oven at 350°F.
In a skillet at medium heat, pour 3-4 drops olive oil then spread with a paper towel. Cook the sausages for about 8 to 10 minutes until golden. Coarsely chop then set aside.
In a big bowl, add the rest of the ingredients (except for the breads) then season with salt and pepper. Whisk to combine well.
Line a baking sheet with parchment paper then place the breads on top. Fill the breads with the mix then place sausages on top.
Place in the oven and cook for 20 to 25 minutes or until the center is well cooked. This dish is made for brunch but will be as good any other time in the day!

Our sommeliers suggest

Blanche Orange & Coriande, 5.5%

Microbrasserie L'Hermite

The egg yolk has a rich, round side that citrus goes straight after. This witbier with orange and wheat notes does it effortlessly, and its Belgian yeast spices slip into the fresh bread. A brunch stands tall with this in the glass. See the product

Bernard-Massard Cuvée de L'Écusson Brut

Luxembourg

Eggs, breakfast sausage and sharp cheddar stuffed in a loaf: a proper rich, generous brunch. The Bernard-Massard Cuvée de L'Écusson Brut, a sparkling wine from Luxembourg, brings bubbles and freshness that reset the palate between bites. Its lively fruit also plays nicely with the paprika and parsley. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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