Monday, February 25, 2013

Scrambled Egg & Veggie Baguette "Boats"

Over the past year or so, Mike and I have started to turn more and more to the "incredible edible egg" for dinner ideas. A few of these ideas I've previously shared on the blog...

Well, a week or two ago, we used the wonderful egg again as the main feature of our dinner. And it turned out great, once again! I semi-followed a recipe from Rachael Ray's "365: No Repeats" cookbook. She calls this recipe "scramblewiches," but I decide that baguette boats would be a more fun name for this dish. ;) Essentially, what you to do for this meal is make scrambled eggs, hollow out a baguette in which you put the scrambled eggs, top 'em with some cheese, and then broil them in the oven for a few minutes. That's all, folks!

Because it's that easy, I'm not going to share specific details of a recipe as I typically would. There is quite a bit of room for improvisation in this one. I chose to make scrambled eggs with sauteed mushrooms and spinach, but you could add any veggies you want (or you could go veggie-less if veggies aren't your thing). I also chose to top our "boats" with some mashed avocado and then, of course, cheese!!

First, hollow out your baguette (save the bread for another use!). Next, cook your scrambled eggs as you normally would. However, at this point, you may want to undercook them just slightly (since they'll cook a little bit more in the oven).

Sprinkle some cheese on top!

 Heat in the oven under the broiler for just a couple/few minutes, watching carefully, and take it out when the cheese melts. The bread may be slightly toasted and crispy.

If you'd like, top with other condiments (e.g., salsa).

How easy is that??!

You're right.

So easy!

A great, simple, quick weeknight meal. There's nothing better!

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