Something a little different from me today; I have mentioned before on the blog that I am a boring breakfaster and generally just eat cereal or porridge; occasionally I make an effort to have something a bit more interesting, though what usually happens is that I will have my cereal for breakfast then have a second breakfast for lunch…This is mainly because I tend to wake up hungry and just want to EAT, I don’t want to have to cook first…
Not that there is a huge amount of cooking involved with these garlic mushroom and manchego baked egg bread boats, they are pretty quick and simple to prepare (unless you decide to bake your own bread rolls as well…which I did…), and they only take twenty minutes or so to cook (twenty minutes is a long time to wait when you’re HUNGRY though). It is a simple matter of frying some mushrooms and garlic, whisking some eggs, grating some cheese, disemboweling some bread rolls, filling them with the aforementioned mushrooms, eggs and cheese, and shoving them in the oven. The result is essentially a quiche in a crisp, handily portioned and portable bread jacket. They are great for breakfast/brunch/lunch/brinner and the filling is easily adaptable – you can use whatever cheese you like in place of the manchego, mature cheddar or goats cheese would both be good; and you can add things like smoked salmon or crispy fried bacon, whatever suits you best.
For some more bread boat inspiration you should check out these delicious looking Salmon and Goats Cheese ones and these ones with Pancetta & Gruyere. Also, on the subject of breakfast foods, how good does this Spanish Hash (patatas bravas with eggs) look?!
Garlic Mushroom & Manchego Baked Egg Bread Boats
- 4 large crusty bread rolls baguettes/ciabatta
- 10 medium sized mushrooms sliced
- 2 cloves garlic crushed
- knob of butter
- 5 large eggs
- 4 tbsp cream or milk
- salt and pepper
- 2 spring onions sliced
- 100 g (3.5 oz) manchego cheese, grated (or cheese of your choice)
Heat the oven to 180C/350F/gas mark 4 and line a baking tray with greaseproof paper.
Fry the mushrooms and garlic in the knob of butter with a little salt and pepper until golden and any liquid has evaporated.
Slice a V shape out of the top of each bread roll and remove most of the bread, leaving the crust intact.
Whisk together the eggs and cream and season with salt and pepper. Divide the mushrooms between the rolls, top with half of the cheese and most of the spring onion, reserving some to sprinkle over the top.
Carefully fill the bread boats with the egg mixture, filling them no more than 3/4 of the way up as the egg will puff up a little in the oven. Sprinkle over the remaining cheese and spring onion.
Bake for 20-25 minutes until the egg is set; serve warm.