Megan shows you how to make this Herb and Goat Cheese Baked Egg Boat!
1 long baguette, sourdough
3 large eggs
2 tablespoon heavy cream
Salt and pepper, to taste
2 tablespoon finely minced chives
1 tablespoon chopped flat leaf parsley
1 1/2 tablespoon chopped basil
1 small lemon, zested
2 ounces soft goat cheese
1/2 cup arugula, preferably organic
Extra virgin olive oil, for drizzling
Cut out a long oval section from the top 1/4 section of the baguette. Scoop out the inside bread and discard. You can use that for breadcrumbs if you want.
Place on a sheet tray making sure it sits flat.
In a bowl combine the eggs, cream and a pinch of salt and pepper. Whisk together. Next add in the chives, parsley and basil. Stir to combine. Lastly add in the lemon zest.
Stuff the arugula into the hollowed out bread. Next pour in the egg mixture. Then crumble over the goat cheese, pressing it down into the mixture. Lastly drizzle with a little EVOO.
Bake for 20-25 minutes or until the bread is golden brown and the eggs are set. To serve slice up pieces of the bread boat and serve warm.