By this time, like me you have probably seen countless beautiful Mothers Day brunch dishes floating around the internet, taking over Pinterest, spreads that are beautiful and magazine worthy and you know would just take hours. Well, if like me you are strapped for time then here is a quick delicious mothers day dish that requires little work and delivers some great flavor. It is also a really fun one dish brunch to make for friends with perhaps a little bit of fresh fruit on the side.
To all you wonderful mamas, grandmamas and mama in laws out there – especially mine – hope you have a wonderful and delicious Mothers Day 🙂
Note: The kind of bread you use will determine how much of the egg mixture you need. A firmer bread like a sourdough will not soak up as much egg mixture as airier breads will. If you find that your baguette is soaking up too much liquid the whisk a few more eggs and add into the bread boat. Conversely if it fills up quickly then don’t try and force more mixture in.
Spicy Baked Eggs in Bread Boats w Jalapeno Cheese Sauce
Makes 2 – doubles easily
For the Baked Eggs
3 tbsp cream
salt and pepper to taste
1/2 a diced roasted jalapeno
1/2 a diced roasted red pepper diced (or fresh if your prefer)
1/4 cup grated good quality old sharp cheddar
2 small baguettes – approx 6 inches
For the Jalapeno Cheese Sauce
1/2 a roasted jalapeno diced
3 tbsp cream
1/3 cup grated good quality old sharp cheddar
freshly cracked black pepper for seasoning
Optional Garnish: diced fresh chives
Turn your broiler on high, place the jalapeno and red pepper in an oven safe dish and broil each side for two minutes each till nice and charred. Place in a bag and shut the bag tightly. Once it is cool enough to handle, remove the pepper and the jalapeno and rub the skin off with a clean tea towel. Deseed the jalapeno if you want to (I don’t) and then dice.
Now preheat your oven to 350.
Cut a ‘boat’ shape into the middle of each baguette and remove the corresponding spongy part of the bread, leaving a little at the bottom. Take care to cut the opening so that it is in the center of the baguette and not off to the side otherwise your egg mixture will spill right out.
Whisk the eggs, cream, salt, pepper together in a bowl and stir in the jalapeno, cheese, and red pepper. Once the onion has preheated place the baguettes on a baking sheet and carefully pour in the egg mixture. Place in the oven and bake for 30 minutes or until set in the middle. It will stop looking ‘wet’.
Jalapeno cheese sauce:
Warm the cream in a saucepan and take off the heat, stir in your cheese till melted, add the jalapeno. Once it has cooled a little you can blitz the mixture in a mini blender or leave it as is. Season with crushed black pepper to taste. Now remember this should be nice and strong in flavor since it is basically a condiment for the eggs.
Once the egg boats are ready, drizzle the sauce (warm if needed) over the eggs, sprinkle w the chopped chives (if using) and enjoy. Don’t forget to serve the remainder of your cheese sauce on the side!