Tomato Pesto Egg Baguette Boats

Tomato Pesto Egg Baguette Boats

Pizza for breakfast? Yes! This new take on an egg bake fills French bread with the classic Italian flavors of tomatoes, basil and mozzarella and creamy AE Cottage Cheese. We love that it’s vegetarian, but a little cooked Italian sausage sprinkled inside is a delicious option too.
20 minutes prep time
Prep Time

20 minutes

serves 5 to 7

5 to 7

50 to 55 minutes cook time
Cook Time

50 to 55 minutes

medium difficulty



  • 1

    Preheat the oven to 350°F. Line a baking sheet with foil. Using a serrated knife, cut a v-shaped wedge out of the top of each loaf of French bread. Remove the wedge of bread and pull out the center of the loaf, leaving a ½-inch-thick shell (use the bread for croutons). Toast the loaves in the oven for 10 to 15 minutes or until crisp.

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  • 2

    Spread 2 tablespoons of pesto inside each toasted loaf, then spread 3 tablespoons of cottage cheese over the pesto. Lay slices of tomato on the cottage cheese and top with ¼ cup mozzarella in each loaf. Drizzle with an additional 2 tablespoons pesto, top with 3 tablespoons cottage cheese, then top with more tomatoes.

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  • 3

    In a large cup with a pour spout, whisk together the eggs, cream, salt and pepper. Divide the egg mixture between the loaves, slowly pouring it inside each one and letting it settle before adding more. Sprinkle 1 tablespoon Parmesan over each loaf. Bake the loaves for 40 to 45 minutes, or until the filling is puffed and set. Let the loaves stand for 10 minutes before cutting into pieces and serving.

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